Soft Tofu Stew with Bean Sprouts and Kimchi recipe - ingredients, nutrition and when to eat it
This stew simmers bean sprouts, kimchi, and soft tofu in one pot, then gets finished with an egg.
This stew simmers bean sprouts, kimchi, and soft tofu in one pot, then gets finished with an egg. The soft tofu balances the tangy kimchi and the kick of chili powder. It’s a satisfying choice for dinner with rice.
Soups & stews · 20 minutes to cook
Tips: Add a spoonful or two of kimchi juice to bring out the tang and spice.
Tips: Leave the egg yolk a little runny so it’s easy to scoop up with the soft tofu.
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Ingredients (1 serving)
- Soybean sprouts — 0.5 handful
- Napa cabbage kimchi — 0.5 cup
- Soft tofu — 0.5 pack
- Egg — 1 pc
- Dried kelp — 1 sheet
- Water — 300 ml
- Korean chili flakes — 1 tsp
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Sesame oil — 0.5 tsp
- Salt — 0.2 tsp