Страница 25

Korean Kimchi and Tofu Soup

PAIR WITH

Korean Egg Breads

(PAGE 162)

If you love Korean food, you’ll adore this quick soup full of napa cabbage kimchi, soft tofu, and fragrant ginger. I sauté bacon with the onions to make the soup more substantial and add umami, but the recipe can be made vegan by omitting the bacon and using a light vegetable broth in lieu of chicken broth

.

The slightly sweet egg breads on

page 162

are the perfect foil for this spicy Korean soup

.

SERVES

4 TO 6

ACTIVE TIME

20

MINUTES

TOTAL TIME

35

MINUTES

1 Tbsp safflower oil

3 strips thick-cut pepper bacon, chopped

1 medium yellow onion, finely chopped

4 medium garlic cloves, minced

1 Tbsp minced fresh ginger

4 cups [960 ml] vegetable or chicken broth

(see page 17)

1

1

/

2

cups [340 g] chopped napa cabbage kimchi with juice