BROCCOLI KIMCHI REUBENS AND GARDEN TOMATO SOUP WITH A KOREAN KICK

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Ciao Bella|Asian|Award Winner|Soups and Chowders|Vegetarian

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Ingredients

THE TOMATO SOUP:

2 tablespoons olive oil

1 large onion, chopped

1 large leek, white and light green parts, chopped

4 garlic cloves, chopped

5 cups garden tomatoes, cored and rough chopped into large chunks

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Seasoning

1 tablespoon Lucky Foods Seoul Gochujang Paste

2 tablespoons Lucky Foods Seoul Kalbi Sauce

¼ cup heavy cream

½ cup Lucky Foods Seoul Original Kimchi (plus 2 tablespoons for garnish)

2 tablespoons cilantro leaves

THE RUEBEN:

1 ½ packed cups broccoli florets, chopped

2 teaspoon salt

2 tablespoons Lucky Foods Seoul Kalbi Sauce

4 slices rye bread

4 Tablespoons Lucky Foods Seoul Kimchi Mayo, divided

12 slices swiss cheese

½ cup Lucky Foods Seoul Original Kimchi

2 tablespoon light mayonnaise

1 ½ cups coleslaw mix

Instructions

To make the soup, heat the olive oil in a Dutch oven or soup pot over medium high heat. Add the onions, leeks, and garlic to the pan and cook until soft and fragrant, about 3 minutes, stirring occasionally.

Add the tomatoes, salt, pepper, and Italian seasoning to the pan. Bring to a boil and then reduce the heat and cook at a low boil for 30 minutes, stirring frequently and crushing the tomatoes with a potato masher or the back of a spoon.

Add the gochujang paste, Kalbi sauce, heavy cream, and ½ cup of the kimchi to the pot and stir until the gochujang paste dissolves. Cook for another 10-15 minutes on a low boil.

Place the entire mixture in a food processor or blender. Slowly pulse, so the hot liquid does not erupt out of the top of your food processor or blender and then increase speed. Process until smooth. Place the puréed soup back in the pot and keep warm on low heat until ready to serve. Serve the hot soup garnished with a tablespoon of kimchi and several cilantro leaves.

To make your Ruebens, bring 3 cups of water to a boil in a large saucepan. Add the broccoli and salt to the boiling water and cook for 2-3 minutes until the broccoli is crisp tender and bright green. Drain the broccoli and run cold water over the colander to stop the cooking process. Pat the broccoli with paper towels to complete dry and then toss it with the Kalbi Sauce in a small bowl. Set aside.

Spread about 1 ½ teaspoons of the kimchi mayo on one side of each slice of bread. Place 2 of slices, mayo-side-down in a large skillet. Top each with 3 slices of the Swiss cheese, followed by ½ the broccoli and half of the kimchi. Top with each with 3 more slices of Swiss and the other 2 slices of bread, may-side-up. Cover and cook on medium heat for 3-4 minutes until the bottom bread is toasty and golden. Gingerly flip, cover, and cook for 2-3 minutes on the other side until the cheese is melted and the bread is golden brown.

While the sandwich is cooking, combine the 2 tablespoons of regular mayo with the remaining 2 tablespoons kimchi mayo in a small bowl. Add the coleslaw and toss to coat. When your sandwiches are done cooking, open each one up and add a layer of the coleslaw.

Slice the sandwiches in half and serve with a hot bowl of soup. Don’t be afraid to take a dip (in the soup that is)! DEVOUR!