Wendell's Korean Tofu Soup

Wendell made this the other day, and it totally hit the spot.  He got the recipe from a site called Jan's Food Steps.

Ingredients

• 2 pkg silken tofu
• 200g sliced beef
• 1 cup kimchi, chopped into smaller pieces
• 1.5 tsp red chili pepper flakes or gochugaru
• 3 tsp minced garlic
• 2 tsp sesame oil
• 2.5 cups unsalted chicken broth 
• 1 scallion, finely sliced for garnish
• kosher salt and black pepper, to taste

Instructions

1. In a pot over medium heat, add beef, kimchi, garlic, red chili pepper flakes and sesame oil. Stir-fry until beef is almost cooked and kimchi has softened, about 3-5 minutes.

2. Add the broth and bring it to boil. Let the soup boil for about 5 minutes while skimming off the scum.

3. Add in the silken tofu in big chunks. I just cut the tube-shaped package in half and squeeze the tofu into the pot. Let it cook for another 3-4 minutes or until tofu is warmed through. Add kosher salt and black pepper to taste.

4. Just before serving, sprinkle the chopped scallion on top of the soup (if using).