- Total Time
Spinach is an uncommon, but tasty addition, to this vegetarian version of the classic spicy Korean kimchi soup.
canola oil2 tsp
kimchi3 cup(s), gently squeezed, (from a 16-oz jar; see Notes)
garlic clove(s)1 small clove(s), crushed with a press or minced
silken tofu12 oz, cut into 1-in pieces (about 2 c)
uncooked daikon1 ¾ 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 spinach5 oz
low sodium soy sauce1 Tbsp
toasted sesame oil¼ tsp
- 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.
- 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.
- Remove from heat; stir in soy sauce. Drizzle with sesame oil; garnish with scallions.
- Serving size: 1 1/2 c