Name: Kimchi Soup
Total time: PLACEHOLDER
Cuisine: AsianKorean
Ingredients: 7 ounces (1/2 block) firm tofu , drained and sliced into 1/2-inch cubes; 2 tablespoons mirin; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon toasted sesame oil; 1 tablespoon vegetable oil; 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons); 1 teaspoon minced or grated fresh ginger; 4 scallions , white and green parts separated, whites sliced thin and greens cut into 1/2-inch pieces; 2 cups cabbage kimchi (about 14 ounces) , cut into 1-inch pieces (see note); 2 1/2 cups low-sodium chicken broth; 2 1/2 cups beef broth; 8 ounces boneless country-style pork ribs , trimmed and sliced crosswise into 1/8-inch-thick pieces (see note)

Kimchi Soup

By America's Test Kitchen

Published on June 2, 2011

Yield

Serves 4 to 6

Ingredients

7 ounces (½ block) firm tofu, drained and sliced into ½-inch cubes2 tablespoons mirin 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon toasted sesame oil 1 tablespoon vegetable oil 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)1 teaspoon minced or grated fresh ginger 4 scallions, white and green parts separated, whites sliced thin and greens cut into ½-inch pieces2 cups cabbage kimchi (about 14 ounces), cut into 1-inch pieces (see note)2 ½ cups low-sodium chicken broth 2 ½ cups beef broth 8 ounces boneless country-style pork ribs, trimmed and sliced crosswise into ⅛-inch-thick pieces (see note)

Before You Begin

To make the pork easier to slice, freeze it for 15 minutes. Look for kimchi packed in jars in the refrigerated section of Korean markets and well-stocked supermarkets. Do not drain the kimchi before measuring it; the pickling liquid is quite flavorful. Note that the flavor and spiciness of cabbage kimchi can vary from brand to brand and will slightly affect the flavor of the soup. Be ready to serve the soup immediately after cooking the pork in step 4; if the pork sits in the hot broth for too long it will overcook and become tough.

Instructions

Spread the tofu out over several layers of paper towels and let drain for 20 minutes. Whisk the mirin, soy sauce, sugar, and sesame oil together in a small bowl.

Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the garlic, ginger, and scallion whites and cook until fragrant, about 1 minute. Stir in the mirin mixture and kimchi with its juice and cook until the liquid has nearly evaporated, 5 to 7 minutes.

Stir in the chicken and beef broths, bring to a simmer, and cook for 5 minutes. Stir in the tofu and simmer until it is warmed through, about 2 minutes.

Remove the soup from the heat. Stir in the pork and scallion greens, cover, and let stand off the heat until the pork is cooked through, 2 to 3 minutes. Serve immediately.