Serious Eats: Recipes
Dinner Tonight: Kimchi Soup with Tofu and Spinach
The best part of this recipe is that it is essentially just based on condiments and pantry staples I always seem to have around. Mark Bittman is so good at these impossibly simple recipes that have way more flavor than they should. I pulled this one for kimchi soup with tofu and spinach from his book How to Cook Everything Vegetarian while looking for comforting soup. I'm so glad I found this.
About the only ingredient I don't normally have around is the tofu, which I've been thinking about changing. My aversion to tofu is the usual diatribe that tofu doesn't have much flavor. But it does a pretty amazing job of sucking up the flavor of whatever it is dropped into. And that's no different here—these half-inch cubes of tofu become little hunks of spice and heat. I was quite taken with them.
I added spinach because I had some in the fridge, and it lent the soup a little more body. It's not completely necessary, but when you're going for a vegetarian soup you might as well go all out and make it really healthy.
About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.