This recipe has become a part of my regular dinner rotation, albeit with some tweaks! I always double the amount of chicken and tofu, & serve over some short-grain white rice in the bottom of the bowl to make it a bit heartier. Also, the taste can be quite different depending on what brand of kimchi you use. If you're lucky enough to live somewhere that carries more than one brand of kimchi, I suggest experimenting to decide which one you like best in this recipe.

Perfect as it is. Nice with that Kimchi Korean spice!

This soup was good, but oh boy spicy. Also I read somewhere that this is always served with rice. I served with brown basmati rice and/or quinoa. It really balances out the flavors to serve it this way. I felt like it needed a little more chicken, but not sure. The tofu is nice because it contrasts nicely with the spicy heat of the stew. It definitely makes more than 4 servings, I would say at least 6.