Kimchi Soup
1
Points®
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(s)
Storebought 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 scallions
6 medium, cut crosswise into 1-in pieces, plus more for garnish
Baby spinach
5 oz
Low sodium soy sauce
1 tbsp(s)
Toasted sesame oil
¼ tsp(s)
Garlic
1 clove(s), large, crushed with a press or minced
Instructions
1
Heat canola oil in a large heavy saucepan over medium heat. Add kimchi and garlic; cook, stirring frequently, until kimchi is wilted and tender, about 6 minutes.
2
Add reserved kimchi liquid and water; bring just to a boil and then reduce heat to a simmer. Add tofu, daikon and scallions; cook 8 minutes and then gently stir in spinach. Continue simmering until spinach is wilted and daikon is crisp-tender, about 2 minutes more.
3
Remove from heat; stir in soy sauce. Drizzle with sesame oil; garnish with scallions.
4
Serving size: 1 1/2 c
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