Tofu and kimchi soup
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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