Kimchi and Tofu Soup
Time to complete
55 minutes
Serving size
6 servings
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What You Need
Ingredients
Preparation
Season pork bell with salt and pepper and add to a HexClad 5 QT Dutch Oven. Set over medium heat and cook, stirring occasionally, until golden and fat renders, about 8 minutes. Turn heat up to medium-high and add butter, onion, zucchini, shiitake, and garlic and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add chopped kimchi, and cook, stirring occasionally, until slightly softened, about 2 minutes more.
Add 6 cups of water, the kimchi juice, Korean red pepper paste, Korean chili pepper flakes, soy sauce, and fish sauce. Bring to a boil, then reduce heat to medium-low and simmer partially covered until flavors come together and vegetables soften, about 20 minutes. Stir in sesame oil and season to taste with salt and pepper.
Arrange tofu and enoki mushrooms, if using in Dutch Oven on top of soup. Cover Dutch Oven, and continue to simmer for 5 minutes until warmed. Served topped with scallion, jalapeno, and more Korean chili pepper flakes. Ladle into bowls and serve with rice.
