I'd make this in a flash - but my wife objects to the smell of kimchi - I'm relegated to eating it outdoors.

I do put tofu on miso soup (miso w dashi, wakami seaweed, tofu, roasted sesame oil). I've found that an immersion blender turns miso into instant soup - haven't used my suribachi for a couple of years.

But as regards kimchi, I love, love love 'Kimchee Pride'. We have an H-Mart (Korean supermarket) not too far away, but I keep coming back to the Kimchee Pride, which they don't carry. Might be my oddball round-eye tastes. Who knows? But if you see it, grab a jar. They're in NJ, so it might be an East Coast only thing.