Savory Kimchi-Tofu Soup: A Bold Twist to Comfort Food

Experience the vibrant zing of kimchi in this hearty Kimchi-Tofu Soup, perfect for comforting chilly evenings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: DINNER

Cuisine: Korean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

3 tablespoons neutral oil divided for sautéing and frying tofu
1 tablespoon garlic paste for flavor base
2 teaspoons ginger paste adds warm spice
4 cups lower-sodium vegetable broth wholesome alternative

For the Soup

2 cups kimchi drained, star ingredient
2 cups classic coleslaw mix adds crunch
1 package extra-firm tofu 14 ounces, drained and cubed
5 medium scallions cut into 1-inch pieces
1 tablespoon reduced-sodium soy sauce for flavor depth

For Serving

4 large eggs fried to preference
1 tablespoon toasted sesame oil for added flavor
1 tablespoon toasted sesame seeds for garnish

Equipment

Large pot
separate pan

Method

How to Make Kimchi-Tofu Soup

Start by heating 1 tablespoon of neutral oil in a large pot over medium heat.
Add the garlic paste and ginger paste, sautéing for 1-2 minutes.
Pour in the vegetable broth and bring to a gentle simmer.
Toss in the kimchi and coleslaw mix, stirring well.
In a separate pan, heat 2 tablespoons of oil and brown the cubed tofu for 8-10 minutes.
Transfer the tofu into the pot with the broth, along with scallions and soy sauce.
Fry the eggs to your desired doneness.
Serve the soup hot, garnished with a fried egg, sesame oil, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 15gProtein: 20gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 160mgSodium: 700mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Use fresh kimchi and adjust spice level as desired. Store leftovers appropriately for best flavor.

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