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Tofu Kimchi Soup

Enjoy a healthy, hearty and flavorfulsoup with plenty of kick in this tofu and kimchi soup. The base offers soysauce, ginger, and chicken stock, which gives it a savory, warming flavor. It’sa super soup for a winter day.
5 from 1 vote
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Course: Soup
Cuisine: Japanese
Keyword: kimchi, kimchi soup, tofu, tofu soup
CookingStyle: Boiling
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 38kcal
Author: James Anderson
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Ingredients

Instructions

  • Cube tofu. Slice onion thinly. Remove okra stems.
  • Place water, soy sauce and stock in a large sauce pan. Bring to boil.
  • Reduce heat to med. Add okra, onion and kimchi. Simmer for three to five minutes.
  • Add tofu. Simmer for five to10 more minutes. 5. Remove from heat. Serve while warm.

Video

Notes

This soup is a vegan version of traditional Korean dishes. This version of the soup is gluten-free and vegan, and is a good option for vegans. While kimchi is a staple in Korean cuisine, it can be used to make other Asian-style soups. It can also be made with a variety of vegetables, such as mushrooms. In addition to the kimchi, you can also use mushrooms.
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Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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