Food Recipes Kimchi Soup Recipe With Tofu and Bacon 4.4 (10) Add your rating & review Tofu, bacon, ginger, and kimchi combine for a comforting warm bowl of soup. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 25 mins Yield: 4 servings This quick and warming kimchi soup is just what the doctor ordered for a sick day in bed or a snow day on the couch—and comes together in just 25 minutes, thanks to a list of already flavorful ingredients. Bacon infuses the soup with smoky meatiness, and ginger adds a fiery punch. A hefty serving of kimchi adds a wallop of flavors—straight from the jar. Make sure to choose a brand whose taste you like since it will dominate the soup. Never used gochujang? It's a Korean fermented chili paste made with soybeans—think spicy miso. If you're sensitive to spice, taste the broth before stirring in the gochujang. Ingredients 4 ounces bacon, chopped (from 4 slices) 1 yellow onion, thinly sliced 2 tablespoons fresh ginger, finely chopped (from a 1-inch piece) 2 cloves garlic, finely chopped 16 ounces kimchi 4 cups vegetable broth 1 tablespoon gochujang or kimchi paste 14 ounces silken tofu, torn into pieces 4 teaspoons toasted sesame oil 4 scallions, thinly sliced Freshly ground black pepper Directions Cook bacon in a large heavy-bottomed pot or Dutch oven over medium, stirring often, until golden and crisp, about 5 minutes. Add onion and cook, stirring often, until softened, about 3 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in kimchi and vegetable broth and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, about 10 minutes. Stir in gochujang. Divide tofu among bowls and ladle soup over top. Drizzle each bowl with 1 teaspoon sesame oil and top with scallions and several grinds of black pepper. Rate it Print