For me, this soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot--literally bubbling in a stone pot for a few minutes. The broth is tangy and slightly spicy, flavored by the kimchi. Good, strong, very fermented kimchi makes for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little more fermenty funk.
Cooking Light NOVEMBER 2012
1. Cut bone from pork; reserve bone. Cut meat across the grain into very thin slices. Place pork in a medium bowl. Add chile, garlic, and oil; toss well to coat. Let stand at room temperature for 10 minutes.
2. Heat a large saucepan over medium-high heat. Add pork mixture; sauté 3 minutes or until pork is lightly browned, stirring frequently. Remove pork from pan. Add reserved bone and kimchi to pan; cook 2 minutes, stirring frequently. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes.
3. Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.
4. Remove bone from soup. Return pork mixture to soup. Add tofu to soup; simmer 5 minutes. Sprinkle with green onions.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Go to full version of