Over the years, tofu converts have told me that soup was their gateway preparation.
And it’s no wonder: All the things you think you don’t like about bean curd — its blandness and spongy texture — can be advantageous in a flavorful bubbling brew.
In this soup, tofu is a main ingredient, but fear not. Because tofu soaks up seasonings, it’s perfect for adding heft and texture to soup without changing the flavor much. Here, tofu is paired with kimchi, a key component of many Korean soups.
Kimchi Soup With Tofu
Makes: 4 servings Time: 25 minutes
Ingredients
2 tablespoons good-quality vegetable oil
1 tablespoon sesame oil
1½ cups kimchi
1 tablespoon rice vinegar, plus more to taste
1 tablespoon soy sauce, plus more to taste
½ cup short-grain white rice
12 ounces soft silken tofu, drained
Pepper
½ cup chopped scallions for garnish
Instructions
Put the vegetable and sesame oils in a large pot over medium heat. When hot…
