Ingredients Step 3

 1 tablespoon vegetable oil *Find in the Asian aisle of most grocery stores
or refrigerated in the produce section.
 1 pound boned country pork ribs, cut into 1/2-
in. pieces

 1/2 onion, thinly sliced

 1 tablespoon chopped garlic

 1 tablespoon chopped ginger

 6 cups reduced-sodium chicken broth

 1 1/2 cups kimchi (Korean-style fermented

cabbage)* with some juice, coarsely chopped

 1/2 to 1 jalapeño chile, thinly sliced

 2 teaspoons toasted sesame oil

 2 teaspoons reduced-sodium soy sauce

 1 teaspoon toasted sesame seeds

 Salt and pepper

 8 ounces silken tofu, cut into 1-in. cubes  

 3 green onions, sliced

How to Make It
Step 1
Heat vegetable oil in a medium
pot over medium-high heat. Add pork
and cook until starting to brown, about 3
minutes. Add onion, garlic, and ginger
and cook until onion begins to soften,
about 2 minutes. Add broth, cover, and
boil until pork is tender, 7 to 10 minutes.
Step 2
Add kimchi, jalapeño, sesame oil,
soy sauce, and sesame seeds; cover and
return to a boil. Season to taste with salt
and pepper. Add tofu and half the green
onions and cook until heated through.
Ladle into bowls and sprinkle with
remaining green onions.