

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!
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
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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!