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Spicy Kimchi and Soft Tofu Soup - "Kimchi Jjigae"

October 08, 2015

This is one of Chef Biju's favorite winter soups and, while it's darn near impossible to spell, it is low in carbohydrates, high in protein and keeps you satisfied as well as offering a cravable combination of flavors and textures for whenever the temperature dips. This deep red and pungent classic Korean restaurant favorite, is typically served in bubbling hot clay pots with eggs cracked right into the broth, cooking while it sits at the table.

The recipe calls for fermented Kimchi, which adds probiotics and "good bacteria" into your diet, and lends a nice sour flavor to the soup. You can get great quality Kimchi at any Asian market, and most natural markets now will carry some as well. There are many different types of Kimchi, with different vegetables and some that much hotter than others, so make sure to experiment and find the right balance that works for you.

Lastly, the recipe below is for vegetarian soup and calls for soft, custardy tofu, an egg and just a medium amount of spice. Feel free to mix up the proteins, add or subtract spice, and make this recipe your own! Makes approximately 4 serving of 2 cups each.

Spicy Kimchi and Soft Tofu Soup - "Kimchi Jjigae"

2 cups Kimchi, chopped into bit sized pieces
1 package of soft or "silken" tofu
1 quart low sodium stock (any type will work)
1 tablespoon white or red vinegar
1 tablespoon liquid aminos or low sodium soy sauce
2 jalapenos chopped (optional)
1 scallion cut into bit sized pieces (optional)
1 tablespoon GoChuJang (Korean Chili paste) or Sriracha (optional)
You can very simply mix Kimchi and vinegar together, then add the stock and tofu. Then add in any other chopped vegetables, soy sauce, or chili sauce and bring to a low rolling boil, adjust salt to taste and then add the cracked eggs and let them cook until the whites set.

Nutritional information: 185 calories // 9.5g Fat // 10g Carbohydrates // 16g Protein

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