Coarsely chop a large yellow onion and sauté with a bit of
vegetable oil or butter in a soup pot. Once translucent, add a can of diced tomatoes,
a cup of chicken or vegetable stock, a teaspoon of sugar, and a dash of salt
and pepper. Bring to a boil, then immediately turn down the heat to low and
simmer for 15 minutes.
Slide the pot off of the heat and puree until smooth using
a stick blender or food processor. Put the pot back on low heat, add a cup of
kimchi along with some of the juices from the jar, then cover and simmer for
another ten minutes. Salt and pepper to taste, and for a bit more zip, add a
couple of squirts of Sriracha.
