Easy Tofu Kimchi Soup Recipe: A Flavorful and Comforting Dish
This Tofu Kimchi Soup recipe is a tasty and plant-based. It's easy to make, super healthy, and you can customize it. Serve it with steamed rice or noodles. This recipe combines tradition, simplicity, and modern plant-based living all in one delicious bowl.
4 people
Calories: 76kcal
Ingredients
- 2 tablespoons Vegetable oil
- 1/2 onion, white or yellow sliced
- 2 garlic cloves minced
- 1 1-in ginger piece grated
- 1 tablespoon Gochugaru Korean chili powder
- 1½ cup Kimchi, vegetables and juice or more (I add about 2 cups)
- 4 cups Vegetable broth
- 8 oz. Soft tofu
- 2 tablespoons Soy sauce
- Salt to taste
- 3 Scallions chopped, white an green parts (for garnish)
- Toasted sesame oil for drizzling
Instructions
- Start by warming the vegetable oil in a large soup pot over medium heat. Sauté the sliced onion, minced garlic, and grated ginger until they release their aromatic flavors, about 2 minutes. Make sure they do not burn.
- Add the gochugaru and suté for 30 seconds to a minute, then add the kimchi.
- Add the vegetable broth and let the ingredients simmer, for about 5 minutes. Gently spoon the soft tofu to the soup, add the soy sauce, finish with the chopped scallions and a drizzle of toasted sesame oil.
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 10g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1839mg | Potassium: 321mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg