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Dinner Tonight: Kimchi Soup with Tofu and Spinach

Just add water! And tofu, and spinach, and...

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.

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