What could be better than kimchi-tofu soup when all you want is a light, bright, and nourishing meal?
14 oz pack firm tofu, cut into 2x1-inch rectangles
1 medium yellow onion, quartered and sliced ⅛-inch thick
2 scallions, sliced lengthwise and chopped in 2-inch long pieces
4 cloves garlic, minced
1 5x2-inch sheet kombu, rinsed well with cold water
1.5 cups ORIGINAL or SPICY Everyday Kimchi
4-inch section daikon radish, peeled and sliced into 1/4-inch thick rounds
2 tbsp ORIGINAL Gochujang Fermented Chile Paste
1 tbsp GOCHUGARU Korean red chile flakes
1 tbsp sesame oil
3.5 cups water
Salt, to taste
Sliced scallions, for garnish
For the Assembly
1. In a lightly-oiled pan set over medium heat, add the kimchi, scallions, garlic, and sesame oil. Cook, stirring frequently, until the kimchi is lightly caramelized and most of the liquid is cooked off - about 5 minutes.
2. Transfer kimchi mixture to a shallow lidded pot. Add gochugaru chile flakes, kombu, and gochujang. Top with the 3.5 cups water. Cover and cook for 15 minutes, stirring occasionally.
3. After 15 minutes, add the yellow onion and tofu, stirring gently to combine. Cook for another 3-5 minutes to soften the onions slightly.Season with salt to taste.
4. Serve hot with a side of rice, topped with sliced scallions.