Description
Korean Tofu Soup - a favorite one pot meal with fragrant garlic, spicy kimchi, and silky soft tofu. Ready in 30 minutes!
Ingredients
Scale
- 2 tablespoons sesame oil
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1-3 tablespoons gochugaru
- 1/2 cup chopped kimchi
- 2 cups vegetable broth
- 3 tablespoons kimchi juice
- 1 tablespoon soy sauce
- 12 oz silken tofu
- Sesame seeds and sliced green onion to garnish, optional
Instructions
- In a medium soup pot, heat the sesame oil on medium heat. Stir in the shallot and garlic. Cook until translucent and tender, about 5 minutes. Add in the gochugaru and sauté for another 30 seconds, until fragrant. Stir in the kimchi and cook again, for 1-2 minutes.
- Pour in the broth, kimchu juice, tamari and bring to a simmer. Simmer for 3-5 minutes.
- Spoon in the silken tofu and simmer for 10 minutes. Serve in bowls topped with sesame seeds and green onion. Enjoy!
Notes
Spice level: To adjust the spice level of the soup, use less or more gochugaru, and a mild or hot kimchi.
Kimchi juice: Use the juice from your jar of kimchi!
Tamari: can also use soy sauce, liquid aminos, etc.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 318
- Sugar: 3g
- Sodium: 1585mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 0mg
