This is a nice quick weeknight dinner and it's really tasty and filling! Good on its own and over rice.

Kimchi, Beef, and Tofu Soup

Cook's Country December/January 2021 (recipe card)

Ingredients

• 450g ground beef
• ¼ tsp salt
• ½ tsp pepper
• 15mL grated fresh ginger
• 120mL (½ C) mirin
• 500mL water
• 750mL home-made chicken stock
• 750mL kimchi, drained and coarsely chopped
• 60mL (¼ C) kimchi brine
• 225g firm tofu, cut into 1cm cubes
• 30mL soy sauce
• 4-6 green onions, thinly sliced
• 15mL toasted sesame oil

Directions

1. In a large pot, cook ground beef over medium-high heat until the moisture has evaporated and it is browned, 8-10 minutes.
2. Add ginger and cook until fragrant, ~30 seconds.
3. Stir in mirin and deglaze.
4. Stir in water, chicken stock, kimchi, kimchi brine, tofu, and soy sauce.
5. Bring to a boil, then reduce heat and simmer until the flavours are blended, ~15 minutes.
6. Remove from heat, stir in scallions and oil, and serve.