Kimchi Soup | America's Test Kitchen

Ingredients

• 7 ounces (1/2 block) firm tofu, drained and sliced into 1/2-inch cubes
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
• 1 teaspoon minced or grated fresh ginger
• 4 scallions, white and green parts separated, whites sliced thin and greens cut into 1/2-inch pieces
• 2 cups cabbage kimchi (about 14 ounces), cut into 1-inch pieces (see note)
• 2 1/2 cups low-sodium chicken broth
• 2 1/2 cups beef broth
• 8 ounces boneless country-style pork ribs, trimmed and sliced crosswise into 1/8-inch-thick pieces (see note)