I got my mother hooked on this soup, spicy-good for all seasons or meals! [ Serves 2 ] 2 Tbsp sesame oil 1 Tbsp hot chili paste* 1/2 tsp black pepper 1 clove garlic, minced 1 Tbsp toasted sesame seeds 3 green onions cut in 3" lengths 1/2 onion, sliced 4 dried shiitake mushrooms, rehydrated & quartered 1 cup kimchi 1/2 block soft tofu 1/2 cup water Combine chili paste, sesame oil, black pepper, garlic and sesame seeds. Heat a soup pot and place half the paste mixture in the pot and add the onion, green onion and mushroom and sauté for 3-4 minutes, until sizzling. Add half of the kimchi, 1/2 cup water and bring to a boil. Add all the remaining ingredients and serve immediately. *If you can get your hands on Korean chili paste you won’t be sorry. If not, use whatever chili paste (other than Thai or curry) you have in your fridge.