Name: Spicy Kimchi Miso Soup
Yield: 4 servings
Ingredients: 1 3x5-inch piece kombu; ¾ ounce bonito flakes (about 1½ packed cups); 4 large eggs, room temperature; ⅔ cup chopped kimchi; ½ cup silken tofu, cut into ½-inch pieces; ¼ cup miso; 2 tablespoons gochujang; Sesame seeds and toasted sesame oil (for serving)

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Laura Murray

If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick.

Recipe notes