This healthy soup is a mainstay of Korean cuisine, perfect for when you’re feeling under the weather. No matter how stuffed up you are, you can still taste kimchi, especially when backed by the power of thick, spicy gochujang, Korea's go-to condiment.
For the stock:
Place anchovies in a mesh tea strainer ball or tie in a cheesecloth. Bring water to a boil in a large pot with anchovies, onion, garlic, ginger and mushrooms, boil for 15 minutes, then simmer for 20, skimming the surface occasionally. Remove anchovies and ginger and discard.
For the soup:
Add kimchi, sesame oil, soy sauce, fish sauce and chili paste. Simmer for 10 minutes, then add scallions and tofu and simmer for another 5 minutes. Serve piping hot garnished with chopped scallions, a drizzle of sesame oil and an egg cracked into the soup (if using) – the heat will cook it just enough.