Tofu & kimchi soup
215 g, We used Yukata, liquid reserved
Japanese-style silken tofu
5 medium, trimmed and finely sliced
- Heat the oil in a large pan over a medium heat. Drain the kimchi (ensure vegan), reserving the liquid, and add the kimchi to the pan. Stir in the garlic clove and cook, stirring frequently, for 5 minutes, until the kimchi is wilted and tender.
- Add the reserved kimchi liquid and 800ml water, then bring to the boil. Reduce to a simmer and add the tofu, cut into 2cm pieces, then 4 of the spring onions to the pan and simmer for 6-8 minutes.
- Add the spinach and cook for 2 minutes until wilted. Remove from the heat and stir in the soy sauce. Ladle into bowls then drizzle ¼ teaspoon toasted sesame oil over each bowl and serve garnished with sliced spring onions.