Kimchi Stew with Chicken and Tofu
"With its intense but balanced flavors, this warming chicken and kimchi soup is perfect for when you're feeling under the weather...."
INGREDIENTS
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3 3/4 cups homemade or low-sodium store-bought chicken stock
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2 1/2 cups water
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2 bone-in, skinless chicken thighs, excess fat trimmed
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1 tablespoon minced garlic
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2 teaspoons minced fresh ginger
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1 teaspoon minced anchovy fillets
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1/4 teaspoon coarse salt
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2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved
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16 ounces silken tofu
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3 scallions, white and pale-green parts only, thinly sliced diagonally
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