Choosing Chia · by Jessica Hoffman★ 4.9
Korean Tofu Soup
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 24%
CARBS 17G33% OF CAL
3G FIBER6G SUGAR9G OTHER
FAT 11G49% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick Korean soup with tofu, kimchi, and aromatics in a spicy broth. A cozy, warming dish with tangy fermented heat that comes together in 30 minutes.
mainkoreansouptofudairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 2-inch cube ginger, chopped
- 1/2 cup kimchi [make sure your kimchi is vegan!]
- 1 tsp red chilli flakes
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1/2 cup kimchi juice
- 2 cups vegetable broth
- 1 pack soft tofu, drained and cut into large cubes
- 2 green onions, sliced
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 24%
CARBS 17G33% OF CAL
3G FIBER6G SUGAR9G OTHER
FAT 11G49% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 965mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 170mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 965MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.