Kimchi Soup

3-4 tablespoons butter

1 medium onion - diced

6 cloves garlic -chopped

1tsp fish oil

1-2 Tbs Soy Sauce

1 large hunk ginger grated - fresh if you got it or 2-3 tablespoons dry

14-18oz kimchi - squeeze out any juice and set aside

3 tablespoons ginger chili paste ( original recipe calls for Korean red pepper paste)

1tbs korean Chili (gochugaru) -

1 package tofu - diced and set aside

8 cups water or broth of your choice

8 scallions or Korean Chives chopped

1. melt the butter and saute the onions and garlic

2. Add soy sauce, fish oil and ginger -cook until onions are soft and translucent

3. Lower heat and add kimchi, ginger chili paste, and red pepper. Cook 2-4minutes

4. Add water or broth and kimchi juice

5. Cook 20 minutes and stir as needed

6. Add tofu just before serving and adjust seasononing to fit your taste

7. Garnish with chives and Serve with side of Rice ( I put the rice into my soup- personal preference)

I adapted the above recipe from NYTimes recipe.