Kimchi Soup Recipe

A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.

It was a cabbage soup, but feisty and invigorating with lots of spice. You could see the flecks of red throughout, and the broth had little pools of spicy goodness suspended on top 

This is what I was attempting to channel when I stepped into the kitchen to prepare today's recipe.  

Coating the Vegetables:

One of the toppings I used here was the last of the season's cherry tomatoes, roasted until caramelized. When I go to make it again, 

ingredient list,  

5 garlic cloves, transparently sliced 2/3 cup kimchi, drained with 2 tablespoons juice reserved 6 cups water 1 tablespoon honey or dark brown sugar 8 ounces broccoli florets 3 tablespoons miso paste, or to taste shoyu or soy sauce, to taste 12 ounces extra firm tofu, (pan-fried / optional) 

Heat the oil in a large soup pot over medium-high heat. Add the mushrooms and a pinch of salt, toss to coat, and arrange in a single layer. 

Using the same pan, stir in the onion, adding a bit more oil if needed. Sauté the onions, and after a few minutes, stir in the ginger, and chile flakes. 

Taste. You really need to get the balance right here. If the broth tastes a bit flat, you might need more salt, or miso, or a splash of shoyu/soy sauce. 

Just before serving, drizzle the tofu with a bit of shoyu/soy sauce. Serve the soup ladled into bowls, topped with the tofu, mushrooms, and as many of the suggested toppings as you can pull together. 

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