KIMCHI STEW WITH CHICKEN AND TOFU

KIMCHI STEW WITH CHICKEN AND TOFU image

Yield 4-6

Number Of Ingredients 12

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6 cups homemade or low-sodium store-bought chicken stock
2 1/2 cups water
3-4 bone-in, skinless chicken thighs, excess fat trimmed
1 Tbsp minced garlic
2 Tbsp minced fresh ginger
1 teaspoon minced anchovy fillets
1/2 teaspoon coarse salt
3 Tbsp unseasoned rice vinegar
2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved (hot or half hot, half mild)
16 ounces silken tofu
3 scallions, white and pale-green parts only, thinly sliced diagonally
Soba, ramen, or other Asian noodles (optional)

Steps:

Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat. Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces. Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Taste for seasoning (add salt, soy sauce, or more rice vinegar if needed). Add scallions. If using noodles, place in bowls, and then ladle in soup.