Tofu and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This simple soup is made by simmering napa cabbage kimchi, tofu, and green onions until spicy and tangy.
This simple soup is made by simmering napa cabbage kimchi, tofu, and green onions until spicy and tangy. The sourness of the kimchi pairs well with the soft tofu, making it a lovely side for a bowl of rice.
Soups & stews · 20 minutes to cook
Tips: Add a spoonful or two of kimchi brine for a tangier, richer flavor.
Tips: Add the tofu at the end and avoid stirring it too much to help it keep its shape.
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Ingredients (1 serving)
- Napa cabbage kimchi — 100 g
- Tofu — 150 g
- Scallion — 0.3 pc
- Garlic — 1 pc
- Korean chili flakes — 0.5 tsp
- Dried anchovies — 5 g
- Water — 400 ml
- Soy sauce — 0.5 Tbsp