Korean Kimchi and Tofu Soup

If you love Korean food, you’ll adore this quick soup full of napa cabbage kimchi, soft tofu, and fragrant ginger. I sauté bacon with the onions to make the soup more substantial and add umami, but the recipe can be made vegan by omitting the bacon and using a light vegetable broth in lieu of chicken broth.

The slightly sweet egg breads are the perfect foil for this spicy Korean soup.