Incorporates aged kimchi and gochugaru for a unique Korean twist on the sour and spicy profile.
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In a large pot, combine the broth, kimchi brine, soy sauce, and gochugaru, then bring to a gentle simmer over medium heat.
Add the chopped kimchi, shiitake mushrooms, and bamboo shoots to the pot and simmer for 10 minutes to develop the flavors.
Gently stir in the julienned tofu, taking care not to break the pieces, and cook for another 3 minutes.
In a small bowl, whisk the cornstarch with 3 tablespoons of cold water to create a smooth slurry.
Slowly pour the cornstarch slurry into the simmering soup while stirring constantly until the liquid thickens slightly.
Reduce the heat to low and slowly drizzle the whisked egg into the soup in a circular motion, letting it set for 10 seconds before stirring gently to create ribbons.
Stir in the rice vinegar and sesame oil just before removing the pot from the heat to preserve the bright acidity.
Taste and adjust the heat with more gochugaru or sourness with extra vinegar if desired before serving.
