I’m having major withdrawal and cravings for BCD Tofu and their Soondubu but since I’m not planning on going to NYC any time soon I’ve had to figure it out for myself. Karie gave me a quick recipe that she makes which was a true homemade recipe and indicate a splash of this and a little bit of that. So we improvised.

I decided to use Impossible plant based meat substitute instead of a ground pork or beef since I had a pack in my freezer then went and found some soft tofu. I also bought green onion and added an egg but I should’ve added in shiitake or enoki mushrooms as well.

I also didn’t add enough liquid for my soup base but used a stock as a base, chili powder/oil, garlic, fish sauce, soy sauce, and sesame oil. I’m not a huge Kimchi fan and I know it would make the soup base taste more like what I’ve had ad BCD before but I didn’t want to be left with a whole container of kimchi just sitting in my fridge forever.

Of course, I also ate this over rice because that’s the way I like to enjoy it. I wish I had a stone pot to cook this in like real restaurants do but that’s a specialty cooking vessel that I do not have extra space for in my kitchen. I also made a ton and Caleb wouldn’t come near this so I had to eat it on my own for the rest of the week and I wasn’t mad about it.

I wish I had been more adventurous and made it spicer and aded in kimchi and more stock. For a first attempt it wasn’t bad but I’ll have to try to make it more authentic next time to hit the mark. I would also prefer using real ground meat because the smell of the impossible ‘meat’ wasn’t great after awhile even though it tasted fine.

I give myself a 3/5. I can do better.