Photo of Tofu & kimchi soup by WW

Tofu & kimchi soup

3
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Vegetable Oil

1½ tablespoons

Kimchi

215 g, We used Yukata, liquid reserved

Garlic

1 clove(s)

Japanese-Style Silken Tofu

225 g

Spring Onions

5 medium, trimmed and finely sliced

Spinach

100 g

Soy Sauce

¾ tablespoons

Sesame Oil

1 teaspoons

Instructions

  1. 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.
  2. 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.
  3. 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.