Kimchi and Soft Tofu Soup with Tofu recipe - ingredients, nutrition and when to eat it
This spicy Korean soup is made with soft tofu, kimchi, and egg. Serve it with rice for a satisfying dinner.
Soups & stews · 20 minutes to cook
Tips: Stir-frying the kimchi first mellows its tang and adds savory depth to the broth.
Tips: Leave the egg yolk slightly runny so it pairs well with the spicy broth.
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Ingredients (1 serving)
- Soft tofu — 150 g
- Napa cabbage kimchi — 0.5 cup
- Egg — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 1.5 cup