Kimchi and Tofu Soup
photo by InnerHarmonyNutriti
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 tablespoon sesame oil
- 10 ounces cabbage kimchi
- 2 cups water or 2 cups vegetable stock
- 8 ounces tofu, sliced (I used organic sprouted tofu.)
- 1 cup bean sprouts
- 6 shiitake mushrooms, stems removed
- 2 scallions, cut in 2-inch slices
- 1⁄2 teaspoon salt
directions
- Heat sesame oil in a pan and sauté kimch for a few minutes.
- Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
- Cover and bring to boil. Reduce heat and cook until vegetables are soft.
- Add scallions and cook a few more minutes.
- Adjust the taste with some salt (about 1/2 tsp).
- Transfer the soup to bowls, infuse love and serve!
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