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Kimchi Tofu Soup Recipe
This kimchi tofu soup combines a savory miso-flavored broth, spicy kimchi and firm tofu to create a delicious, vegan soup that simmers with Eastern flavors.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Marinating Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
Japanese, Korean
Diet:
Low Calorie, Low Fat, Vegan, Vegetarian
Servings:
4
Calories:
128
kcal
Author:
Joss Dyckson
Ingredients
1
cup
firm tofu
about 8 oz.
2
tablespoons
soy sauce
2
tablespoons
agave nectar
or white sugar
1
tablespoon
peanut oil
5
cremini mushrooms
sliced
2
tablespoons
white miso paste
4
cups
vegetable broth
1
sheet
nori
cut into 1" or 1.5” squares
½
cup
kimchi
vegan type
½
cup
green onions
chopped
US Customary
-
Metric
Instructions
Pat the tofu with a paper towel to dry it and then cut it into cubes.
1 cup firm tofu
In a small bowl, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.
2 tablespoons soy sauce,
2 tablespoons agave nectar
Heat a frying pan over medium heat and add the oil. Drain the tofu from the marinade. Fry the tofu and mushrooms until golden brown. Reserve.
1 tablespoon peanut oil,
5 cremini mushrooms
Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
2 tablespoons white miso paste
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer.
4 cups vegetable broth
Add the nori and kimchi. Simmer for 5 minutes. Turn off the heat.
1 sheet nori,
½ cup kimchi
Add the miso, tofu, mushrooms and green onions and stir to combine.
½ cup green onions
Serve!
Notes
To cut the nori sheet into squares, I like to use scissors.
You can store leftover soup in an airtight container in the fridge for up to 3 days.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
10
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Sodium:
1377
mg
|
Potassium:
190
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
678
IU
|
Vitamin C:
3
mg
|
Calcium:
101
mg
|
Iron:
2
mg