Kimchi-Tofu Soup with Sesame & Egg
Delicious Kimchi-Tofu Soup with aromatic broth, tofu, and a fried egg for a nutritious vegetarian meal.
Equipment
- dutch oven
- nonstick skillet
Ingredients
Vegetables and Aromatics
- 3 tablespoons neutral oil such as canola or avocado
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 4 cups lower-sodium vegetable or no-chicken broth
- 2 cups kimchi drained
- 2 cups classic coleslaw mix
- 5 medium scallions cut into 1-inch pieces
Protein and Condiments
- 1 package extra-firm tofu 14 ounce, drained and cubed
- 1 tablespoon reduced-sodium soy sauce
- 4 large eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
Cooking Instructions
- Heat 2 tablespoons canola oil in a medium Dutch oven over medium heat. Stir in garlic paste and ginger paste; cook, stirring constantly, until fragrant, about 1 minute.
- Stir in broth, kimchi and coleslaw mix; bring to a boil over high heat.
- Reduce heat to medium-low and add tofu, scallions and soy sauce; cook, stirring occasionally, until the tofu is heated through, about 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Crack eggs, 1 at a time, into the pan; cook to desired doneness.
- Divide the soup among 4 bowls. Top each with a fried egg. Drizzle with sesame oil and top with sesame seeds.
Notes
Use your favorite brand of kimchi and make sure it's drained before adding. For vegetarian options, check for kimchi without seafood.
Nutrition
Serving: 1cups soupCalories: 472kcalCarbohydrates: 13gProtein: 21gFat: 38gSaturated Fat: 5gCholesterol: 186mgSodium: 803mgPotassium: 241mgFiber: 3gSugar: 5gVitamin C: 14mgCalcium: 259mgIron: 5mg
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