Winter Cooking - Basic Kimchi Soup

And - in case I forget - I LOVE this soup. It is spicy, hearty, healthy, and brings back a lot of fond memories for me of my cozy life in Japan, with nabe parties and nice times.

I went to Chinatown in Ottawa on Sunday morning. I generally like to go on Sunday mornings - it's easy to get parking, and the shopping experience is a bit less hectic!

At Kowloon market (as I was too cold to walk to other shops!), I picked up what I needed - namely, kimchi and tofu. I didn't bother with the hot paste, since I would have wasted the rest of the big tub, and I couldn't find the kimchi soup base I generally like to have to add flavour. But still, this worked out great.

I'll be honest, I didn't actually measure anything out - I just added water and bouillon and stuff until it looked and tasted great!

Ingredients:
1 large leek (negi, or Chinese leek)
kimchi - however much you want
tofu - about 350 gram
vegetable broth (or broth you want - it works really great with hondashi)

Heat broth in the pot. Add other ingredients. Heat til flavourful. Done!