Source: Kimchi Soup by Lauren Habermehl

- pork belly or neck: 400 g
- bacon (raw or smoked): 150 g
- spices: salt, black pepper, smoked pepper, chilli, mix for oriental ribs (mainly ginger)

- onion, cut into wedges: 1 large
- garlic, sliced: 3 cloves
- lard (for frying): 2 tbsp
- kimchi: 400-500 g
- shitake mushrooms, sliced thin: 30 g dry
- water: 100 ml

- bouillon: 500 ml
- kimchi juice: whatever left after draining the kimchi
- rice powder (flour or crushed rice): 1 tbsp
- fish sauce: 2 tsp
- soy sauce: 2 tbsp
- tabasco sauce: 1 tsp

- baby bok choy, quartered: 1-2 (or medium napa cabbage)
- firm tofu, cut into 2cm x 4cm slices: 200 g

- green onions, sliced (as decoration)

1. Marinate the Pork Belly
Slice meat into thin stripes. Add spices to the raw meat. Set aside for at least 30-60 minutes.

2. Saute the Pork Belly, Onions and Kimchi
In a pot fry the meat on the lard for 2-4 minutes. Set aside.
Fry the onion and garlic until translucent, then add drained kimchi and a bit of water. Cook for 4-5 minutes.

3. Cook with mushrooms
Add mushrooms (if fresh then add them later, together with bok choy/napa). Cook for 5-6 minutes, until almost cooked through.

4. Add Remaining Ingredients and simmer
Add the bouillon and kimchi juice to the pot.
Stir, then add the fish sauce, soy sauce and tabasco to the soup.
Add rice powder. Stir and bring the soup to a boil.
Reduce the soup to a simmer and add the tofu and bok choy. Cook for 10-15 minutes, until bok choy is tender and tofu is warmed through.

5. Garnish and Serve
Ladle the soup into bowls and garnish with sliced green onions.
Serve with noodles or rice (have to be salted).