Ode To Jennifer......

I love soup, love, love, love!  I could have soup every day.  My friend Jennifer shares the same sensation about soup, so I always have her in mind when I have it- good  or bad.  She mentioned a couple days ago that the broth of the soup was the most important element for her and that she could leave the rest behind.  For me, I enjoy the heartiness in a soup, but there is big judgment when the broth fails to be flavorful.  The right amount of herbs, spices, vegetable pairings, meat (if you use it), and balanced amount of salt (salt is a flavor enhancer; not a flavor substitute!) is what shapes the base of your soup.  Without all the above mentioned, you might as well not even waste your time- make a sandwich.  At the end of the day I love all the fix-ins of a soup, but like Jennifer says, a good broth speaks to our soul.

Jennifer and I have been talking about Kimchi (Korean fermented cabbage) in fried rice (which she made very well), in hamburgers,  and Korean BBQ, so I thought I would make something with Kimchi in it.  What do you know, I made Kimchi tofu soup.  MMMMmmmmmmm, it was so easy to make and it hit the right spot for my constant soup craving.

1lb of cubed pork ( you can find this in any Asian grocery store already cut and it says "pork for soup.")
4 whole cloves of garlic
1 pint of Kimchi ( I purchase this at a Korean grocer)
4 cups of mung bean sprouts
1 lb of silken organic tofu
8 cups of water
salt for taste ( Let the the soup simmer for an hour before tasting to salt.  Kimchi has salt in it already so you don't need much at all.

Brown the pork with garlic.  Add in Kimchi and simmer for five minutes.  Add water and mung bean sprouts.  Bring the soup to a boil and then turn the heat to low to a simmer for 45 min.  Add in silken tofu and simmer for another 15 min.  taste the soup to see if it needs salt.  Eat and enjoy!

\