Korean Kimchi Tofu Soup

-LW

Source: http://www.chow.com/recipes/29506-kimchi-soft-tofu-stew-soondubu-jjigae

I had this at a Korean restaurant a few months ago, ran across a recipe on the internet recently, and was surprised at how easy this soup is to make. You could also make versions of it with meat if you wanted, but I really like how the texture of the silken tofu balances the spiciness of the broth. It's important to make sure you get tofu labeled "silken" as the texture is very different from tofu in stir-fries. Korean chile paste is also called kochujang, and you can find it at international food markets. Pre-made kimchi is more widely available--I found it near the tofu at Meijer.

Ingredients

1 T. canola oil

1 small yellow onion, diced

2 t. Korean chile paste

1 medium zucchini, diced

1/2 pound of mushrooms, sliced (I used a blend, but in general some shiitakes or strongly flavored mushrooms are good here)

1 cup cabbage kimchi, coarsely chopped

1 t. soy sauce

2 c. chicken broth

1 package silken tofu (14-16 oz.), drained

Green onions, for garnish

Eggs, if desired

Salt

Cooked rice, on side

Directions

Start cooking rice.

Sautee onion in oil over medium heat for 5 min. Stir in chile paste for 1 min. Add zucchini and mushrooms and cook for 5 min. or until slightly softened. Add kimchi and cook 2 min. or until mixture simmers.

Add broth and soy sauce and bring to a boil.

Gently lower large spoonfuls of tofu into broth, trying to avoid breaking it into little pieces. Cover and simmer for 3 min. or until flavors meld.

If desired, crack eggs into broth and cover and simmer until the whites set, about 2 min.

Scoop into bowls, trying not to crack eggs or break tofu. Garnish with green onions, and serve with rice on the side.