Kimchi Soup

Name: Kimchi Soup
Cuisine: Korean, Asian
Ingredients: 7 ounces (1/2 block), firm tofu, drained and sliced into 1/2-inch cubes; 2 tablespoons, mirin; 1 tablespoon, soy sauce; 1 tablespoon, sugar; 1 tablespoon, toasted sesame oil; 1 tablespoon, vegetable oil; 6 medium, garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 1 teaspoon, minced or grated fresh ginger; 4 , scallions, white and green parts separated, whites sliced thin and greens cut into 1/2-inch pieces; 2 cups, cabbage kimchi (about 14 ounces) , cut into 1-inch pieces (see note); 2 1/2 cups, low-sodium chicken broth; 2 1/2 cups, beef broth; 8 ounces, boneless country-style pork ribs, trimmed and sliced crosswise into 1/8-inch-thick pieces (see note)

Main Courses
Korean
Asian

Kimchi is present at nearly every Korean meal. We wanted to create a kimchi soup recipe that showcased the spicy, savory flavor of kimchi.

SERVES 4 to 6

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