KIMCHI TOFU SOUP
Kimchi tofu soup is simple and easy Korean style soup. Korean like to make kimchi tofu soup and serve with rice.
Provided by Tracy O.
Categories Soup
Number Of Ingredients 5
Steps:
- Put the chili soybean paste into a pot
- Add kimchi and water and mix it well. Then, turn on fire to small until it's boiling.
- Cut soft tofu into cubes
- Once the soup is boiling add the tofu and simmering for few minutes.
- Enjoy this simple, easy, spicy and tender Korean soup.
Nutrition Facts : Calories 48 kcal, Carbohydrate 8 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 20 mg, Sugar 3 g, ServingSize 1 serving
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.
Provided by InnerHarmonyNutriti
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6
KIMCHI SOUP WITH TOFU AND CLAMS
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened before adjusting the seasoning.
Provided by David Tamarkin
Categories Soup/Stew Onion Garlic Clam Butter Tofu Green Onion/Scallion #cook90 Dinner Quick & Easy One-Pot Meal Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
- Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
- Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
- Divide soup and clams among bowls. Top with scallions.
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