Roast Pork and Kim Chee Soup
- 3 pounds Chinese roast pork, thinly sliced
- 3 jars (12 ounces) won bok kim chee
- 2 large cans (49.5 ounce) chicken broth
- 1 small can (14.5 ounce) chicken broth
- 3 cups water
- 1 (6-inch) piece of ginger, crushed
- 9 cloves garlic, crushed
- 3 (20-ounce) blocks tofu, cubed
- 1 teaspoon fresh ground chili (may substitute with chili powder)
- 2 teaspoons kim chee base (available at Asian markets)