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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This soup is not bland in any way! Ingredients include shredded pork, tofu, a combo of veggies and the spicy, fermented condiment kimchee, which adds a nice level of heat. I had a large container of kimchee to use and now I want to get more just to make this soup again! Read more ! Ingredients:
1 t. canola oil |
1 medium yellow or sweet onion, sliced |
1 1/2 cups sliced button mushrooms |
2 1/2 c. beef broth |
1 t. soy sauce |
2 t. fish sauce |
2 t. asian hot chile sesame oil or favorite hot sauce |
1 1/2 c. kimchee with liquid |
1 c. bok choy, roughly chopped |
1 pound shredded pork |
salt and freshly ground pepper |
7 ounces soft tofu, cut into small pieces |
2 scallions, chopped |
Directions:
1. In a large pot over medium-high heat, warm canola oil. Add onion, stirring occasionally until translucent, about 5 minutes. Add mushrooms; cook until their liquid is released, about 5 more minutes. Stirring constantly, add beef broth, braising liquid, soy sauce, fish sauce and chile sesame oil. Bring to a simmer, and let flavors combine for about 10 minutes. Add kimchee, bok choy and shredded meat; simmer another 10 minutes.
2. Add tofu, remove from heat. Ladle into bowls, and garnish with scallions.
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