Thursday, March 15, 2007


Kimchi Soup with Silken Tofu

Oh Miss Leiha, my dearest, most delightfully hedonistic (and you know what I mean) friend...why didn't you tell me about this earlier! My life has changed! I am smitten. I am ravenous for this delight. And soon, sweet reader, I bet you will be too.

Shall I tell you the story?

There I was, innocent as a lamb in springtime...enjoying the dwindling sunlight, while driving down Wishire Blvd. when I dared to give her a call.

Somehow (gee, I wonder how) we got on the topic of dinner. She, being on the east coast, had already eaten.

She had eaten something called Kimchi soup. I was tantalized. I mean, struck. Struck with desire. I had to make it. I made a sharp left turn and headed towards Whole Foods. My mind was spinning.

Could kimchi soup be good? Was it worth my effort?

I called her from the store to discuss possible ingredients. We contemplated and rejected taro, broccoli and bean sprouts. We agreed on silken tofu, green beans and celery.

The bicoastal call (to the chagrin of other shoppers, I'm sure) diverted to me telling her all about the new simply adorable shopping carts they have debuted that I am mad for (they are so...wee! The cutest ever). I sent a snapshot from my phone.

See, it's all about technology. Gotta love it. I mean, without it, I would not have had heard of this soup, come up with a recipe or been able to share it with you, my peaches.

And I did make this soup (though, not until a few days later) and I loved it. I mean, I loved pickle soup, so it wasn’t that big a leap, right? This is just pickled cabbage soup!

It's spicy and sour, and a perfect blend of crunchy and smooth, liquid and solid (if you know, that appeals to you.) It's light until you add the rice, and then it is hearty and it has a million ways it can be varied, which makes me love it all the more.

So try it my dears, and enjoy. I know I did!

1 onion, halved and sliced thin
6 cloves garlic, sliced
2 stalks celery, sliced
1 cup green beans, sliced
Two cups chopped kimchi with 2 cups of the liquid
3 cups chicken broth
1 cup silken tofu, diced
1 lime
3 green onions, sliced
Red pepper flakes, to taste
Sesame seeds to garnish
Vegetable oil
Fish sauce, as needed
Rice to serve

In a soup pot, saute the onion, celery and garlic, until slightly browned. Add the chicken stock. Bring to a simmer. Add the green beans, kimchi and it's liquid. Allow to simmer for five minutes. Add fish sauce, red pepper flakes, lime juice and zest to taste.

In four soup bowls, add some rice and the silken tofu. Top with the soup. Garnish with sesame and green onion.

Serves four


Cadbury-Schweppes the British maker of Dr Pepper sodas and Dairy Milk chocolate, said today that it planned to split off its American beverage unit from its candy businesses, following pressure from shareholders. Cadbury, which also makes 7Up, Snapple and Trident chewing gum, said a separation of the businesses would help the company focus on expanding its confectionary unit. - NY Times

Green onions are a good source of Vitamin A

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Yum!!! You took the recipe and made it your own. My favorite part of the soup is the broth. I'm ready to go buy me another jar of kimchee and try your version!

technology is awesome. I do love instant gratification!
This sounds really good, even though I've never even had kimchee. Is it terribly spicy or does the tofu and rice dull that a little?
I dont think kimchi is that spicy. I mean, at least, the brands I buy. Its more...salty.
oh i love kimchee so much. my best friend is Korean so i grew up eating it with her family and always have a jar of it in my fridge. this soup looks delicious!
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