Kimchi Soup with Tofu
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Kimchi Soup with Tofu

NUTRITION · PER SERVING35M COOK
CAL 9%·PRO 15%
CARBS 14G29% OF CAL
4G FIBER0G ADDED4G INTRINSIC5G OTHER4G TOTAL SUGAR
FAT 12G58% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple, spicy kimchi soup with tofu, mushrooms, and leafy greens. Quick to prepare and warming, with complex fermented flavors from the kimchi and miso.

mainkoreansouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 onion, diced (a red one is nice)
  • 8 ounces shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni)
  • 4-6 fat garlic cloves, rough chopped
  • 1 tablespoon ginger, paste or finely minced
  • 2 cups kimchi, drained, chopped
  • 5 cups water or veggie broth
  • 1 tablespoon miso paste (or doenjang paste, soy sauce, or GF liquid aminos)
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar (or lemon)
  • 1 tablespoon chili paste (sambal oelek)
  • 1-2 teaspoons agave, honey, maple (optional)- or use sugar or alternative sweetener
  • 1 12 ounce package silken tofu, cut into small, ½-inch cubes (see notes on tofu)
  • 1-2 large handfuls chopped greens- kale, bok choy, etc.
  • generous drizzle of toasted sesame oil – imperative!
  • garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress
PREP
15M
SODIUM
939MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.