Kimchi Soup | America's Test Kitchen

Name: 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)

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Kimchi is present at nearly every Korean meal. We wanted to create a kimchi soup recipe that showcased the spicy, savory flavor of kimchi.

Keywords

Asian
Korean
Main Courses

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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)