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Tofu and kimchi soup

Tofu and kimchi soup

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
A light, Korean-inspired soup that’s ideal for those cold winter days. The tofu works perfectly at soaking up all the spicy, umami flavours of the broth.

Ingredients

Kimchi

1 jar, (215g)

Garlic

1 clove(s), small clove, crushed

Silken tofu

225 g, drained, cut into 2cm pieces

Green shallot(s)

4 individual, sliced, plus extra to serve

Baby spinach

5 cup(s), (100g)

Vegetable oil

1 tbs

Soy sauce

2 tsp, gluten-free variety

Sesame oil

¼ tsp

Instructions

  1. Drain kimchi, reserving the liquid. Heat vegetable oil in a large saucepan over medium heat. Add kimchi and garlic and cook, stirring, for 5 minutes or until the kimchi is wilted and tender.
  2. Stir in reserved kimchi liquid and 800ml water and bring to the boil. Reduce to a simmer. Add tofu and shallots. Simmer for 6 minutes. Add spinach and simmer for a further 1-2 minutes, until wilted. Remove from heat and stir in soy sauce. Ladle into bowls, drizzle with sesame oil and serve sprinkled with extra shallots.

Notes

Foodie fact: Kimchi is a staple in Korean cuisine. It’s traditionally made with cabbage that is fermented in a spicy mix of various flavours and seasonings like ginger, garlic, fish sauce and Korean pepper flakes. Look for vegan varieties of kimchi if you follow a vegan or vegetarian diet.

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