Kimchi Soup with Tofu
Ingredients
- 2 tbsp good-quality vegetable oil
- 1 tbsp sesame oil
- 1½ cups kimchi
- 1 tbsp rice vinegar, plus more to taste
- 1 tbsp soy sauce, plus more to taste
- ½ cup short-grain white rice
- 12 oz soft silken tofu, drained
- Pepper
- ½ cup chopped scallions for garnish
Preparation
- Put the vegetable and sesame oils in a large pot over medium heat. When hot, add the kimchi and cook, stirring, for just a few seconds. Add 7 cups of water along with the vinegar and soy sauce and bring to a boil, then lower the heat so the mixture bubbles gently but steadily.
- Add the rice, stir, and once again adjust the heat so the mixture simmers. Cover and cook, undisturbed, until the rice is tender and the broth thickens, 15 to 20 minutes.