Kimchi Tofu Soup
This simple Korean favourite is big on flavour thanks to spicy gochujang paste, with a slight sourness from the kimchi. It’s nourishing on its own but you might like to add extras: seafood like mussels or squid, a few halved boiled eggs with semi-soft yolks, or meat–thin slices of braised pork belly or shredded cooked chicken are lovely.
In a large saucepan heat oil and fry the white part of the spring onion, garlic and ginger for a few minutes until fragrant.
Add gochujang, fry for a minute then add kimchi, water or stock and daikon. Bring to boil, then simmer for 10 minutes, until daikon is cooked. Adjust seasoning, add tofu and cook for a few more minutes.
Serve in warmed bowls, topped with spring onion greens.
1 tablespoon vegetable oil
4 spring onions, sliced
2 cloves garlic, finely chopped
3cm piece ginger, peeled and grated
1/2 tablespoons gochujang
1 and 1/2 cups Living Goodness Sum Yum Kimchi, roughly chopped
1 litre water or vegetable stock
1/4 daikon, peeled, cut lengthways into quarters and thinly sliced
1 packet silken tofu, cubed