Kimchi soup
This really easy soup is a welcome change in the vegetarian repertoire. With familiar, yet bold flavours, it makes for a great weeknight meal as a quick dish that brightens your senses. Add rice or your favourite asian noodle to bulk it up. You could even experiment with different kimchi styles for something different!
Ingredients
1 Bloc of firm tofu
1 Onion, chopped
3 garlic cloves, minced (more or less depending on your taste)
1 jar of kimchi (toutcru napa cabbage or other)
4 cups broth
1 Package of mushrooms (shiitake, black oyster, or mixed)
Oil for cooking
Soy sauce, to taste
Green onion, to garnish
Rice or rice noodles to bulk up the dish if desired
Directions
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Heat up a pot, add your oil, fry your tofu and then set aside
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Add more oil if needed and fry onion 5 minutes or until translucent, add garlic cloves and fry for just about a minute, until fragrant and not too brown
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Add everything else, kimchi, broth, mushrooms, bring to a simmer and leave it for 10-15 minutes, or until the mushrooms are cooked, then add back in the tofu
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Cook rice or noodle according to package directions, if desired.
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Serve over rice or noodle, garnish with green onion and add soy sauce to taste!
Servings:
4-6
Yield:
Main Ingredient:
kimchi, tofu
Categories:
vegan, vegetarian, gluten-free, soup, dairy-free, side dish,