
Kimchi Soup
2
1
1
SmartPoints® value per serving
Total Time
42 min
Prep
20 min
Cook
22 min
Serves
6
Difficulty
Easy
Spinach is an uncommon, but tasty addition, to this vegetarian version of the classic spicy Korean kimchi soup.
Ingredients
Canola oil
2 tsp
Kimchi
3 cup(s), gently squeezed, (from a 16-oz jar; see Notes)
Water
5 cup(s)
Silken tofu
12 oz, cut into 1-in pieces (about 2 c)
Uncooked daikon
1¾ cup(s), peeled, cubed, (3/4-in pieces; 3/4 lb whole)
Uncooked scallion(s)
6 medium, cut crosswise into 1-in pieces, plus more for garnish
Fresh baby spinach
5 oz
Low sodium soy sauce
1 Tbsp
Toasted sesame oil
¼ tsp
Garlic clove(s)
1 clove(s), medium, crushed with a press or minced