Kimchi Tofu Soup
This Korean 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.
Servings: 4
Calories: 128kcal
Ingredients
- 1 cup firm tofu about 8 ounces
- 2 tablespoons soy sauce
- 2 tablespoons agave nectar or white sugar
- 1 tablespoon peanut oil
- 5 cremini mushrooms cleaned and 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
Instructions
- Pat the tofu with a paper towel to dry it and then cut it into cubes.
- In a small bowl or zip-top bag, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.
- 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.
- Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
- Pour the vegetable broth into a medium saucepan and bring to a gentle simmer.
- Add the nori and kimchi and simmer for 5 minutes. Turn off the heat. Add the miso, tofu, mushrooms and green onions and stir to combine.
- Serve!
Notes
- Nori tip: To cut the nori sheet (roasted seaweed) into squares, I like to use scissors.
- Leftover soup fridge storage: You can store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer storage: You can freeze the soup, but the texture of the tofu might change. Let the soup cool completely first, transfer to a freezer-safe container, leaving some room at the top and freeze for up to 2 to 3 months. Let it thaw in the fridge overnight.
- Leftover nori storage: Nori sheets tend to come in large packages and this recipe only calls for one. Simply place any leftover sheets in a resealable bag, removing as much air as you can. Keep them in a dark, cool, dry place like your cupboard or pantry.
- Vegan kimchi: If you're making a vegan or vegetarian dish, check the ingredients on store-bought kimchi. Some brands flavor kimchi with fish sauce or salted seafood for an extra umami boost.
- Seasoning: If the end result is too salty for you, add a bit of hot water until desired taste.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1377mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 678IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg
