Kimchi + Tofu Soup

Ingredients (we doubled recipe)

• 2 cups kimchi, chopped into bite-size pieces
• 1 quart low sodium stock (any will work)
• 1 package of soft or "silken" tofu
• 1 tablespoon white or red wine vinegar
• 1 tablespoon liquid aminos or low-sodium soy sauce

• 2 jalapenos, chopped or cut into strips
• 3 stalk scallions, cut into bite-size pieces
• 1 tablespoon GoChuJang (Korean Chili paste) or Sriracha
• Eggs

And the rest is very simple:

1. Mix kimchi and vinegar together
2. Add mix to stalk and tofu
3. Add any optional chopped vegetables or sauces you want at this point
4. Bring this to a low, rolling boil
5. Adjust salt to taste
6. Crack in eggs if you'd like and let them cook until the whites set
7. Put that Campbell's soup snowman kid to shame in so many ways