Kimchi and Tofu Soup

"I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes."
 
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photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:
25mins
Ingredients:
8
Serves:
2
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ingredients

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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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