Kimchi vegetable tofu soup

Kimchi vegetable tofu soup

Prep time: 5 minutes
Cook time: 20 minute
Serves: 4 servings (meal), 6 servings (appetizer)

Ingredients:

• 1 15oz box of tofu, cut inch 1in x 1 in x 1/2 in squares (or whatever shape you prefer)

• 4 cups of broth (I make mine in the instapot with vegetable scraps / bones, store bought works great too)

• 3 cups of vegetables. Use what you have in the fridge, but its best if you select:

  • 2 cups of green leaf variety (Bok choy, napa cabbage, lettuce, spinach, etc.)

  • 1 cup of another vegetable with a different texture (kohlrabi, radish/turnip, mushrooms, bean sprouts, etc.)

• 4 slices of ginger

• 3/4 cup of kimchi (1 cup if you like spicy)

• 1/2 cup of onion/shallot, or if you have a sensitive stomach use leek greens

• Fish sauce / tamari / salt to taste

• Optional : aromatic herb to top the soup - scallion / cilantro, chopped finely.

Cooking Tools:

• Soup pot

Directions :

1. Cut tofu, vegetables, onion, into ~.5 - 1 in pieces.

2. Add everything except leafy greens, herbs, kimchi and salt/seasoning into the pot and bring to a boil.

3. Leave the soup boiling for 5 minutes. Mix in the kimchi and leafy greens. Season the soup with fish sauce/salt/tamari.

4. Serve the soup topped with herbs, or more kimchi.

Cooking Tip:

This recipe is very versatile. If you don’t have kimchi on hand, simply replace the the kimchi with 2 tbsp of miso paste.

Stay healthy with Annie:

This dish is one of my go-tos when I crave a simple healthy meal without any oil or meat, especially after a lot of holiday eating / heavy foods. It’s also a fast meal and easy way to get your daily vegetables. You can add more/less vegetables depending on your preference, and rice noodles if you want to include some carbs.

The ginger also helps balance the cold properties of green leafy vegetables, and help keep your digestive system balanced.

Nutritious and Delicious:

My example above uses Kohlrabi, Bok choy, kimchi, and sprouted organic tofu. Depending on your vegetable mix - you’re likely to get your daily vitamin K (from greens), plenty of fiber, probiotics (from the kimchi, if you add it at the end), plant-based protein with calcium (tofu), and depending on the broth/stock you use, possibly a dose of collagen!