Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings

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 (self-care!). It comes together in just 25 minutes, thanks to a list of already flavorful ingredients. Bacon infuses the soup with smoky meatiness, and ginger adds fiery punch. A hefty serving of kimchi adds a wallop of flavors right from the jar. Make sure to choose a brand whose flavor 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.

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Credit: Jennifer Causey

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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