Tofu & kimchi soup
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Vegetable Oil
1½ tablespoon(s)
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 tablespoon(s)
Sesame Oil
1 teaspoon(s)
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.
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