Kimchi Soup

For an overcast and cooler-than-normal July day, this soup really hits the spot. It's a lot on the spicy side because my kimchi experiment came out spicier than I like; but I really haven't eaten any kimchi that doesn't burn everything it touches. Though, the heat in this soup may be what Scovillites expect. The amount of kimchi in this soup recipe might not be enough if serving more than two people.

Makes 2-3 servings.

Ingredients

1 boneless country pork rib, sliced into 1"  x 1/4" strips
1 c. homemade kimchi, drained
1 qt pork or chicken stock
1/2 c. shitake mushroom, sliced
1 c. extra firm tofu, cubed
3 tbsp shaoxing red rice wine
1 tbsp fish sauce
1 stalk green onion, sliced for garnish (optional)

Directions

1. In a bowl, marinate red rice wine and pork together for 10 minutes.

2. In a stockpot, heat pork stock to boiling. Add mushrooms, tofu, and fish sauce.

3. In a small frying pan, fry kimchi in its liquid for about five minutes. If you have taken the kimchi from the refrigerator, this step will bring it up to temperature to match the soup.

3. Add the cooked kimchi and marinated pork to the stock liquid. Let boil until the pork is cooked, up to 15 minutes, or longer depending on how tender you want the pork.

4. Serve in bowls and garnish with green onion.

Notes:

For an authentic sour flavor, use kimchi that is more than three months old or add vinegar to the soup. The cut of pork that I use for most of my pork dishes is boneless country pork rib, which is inexpensive and versatile with its high fat content. Mmmm, natural lard.