Loaded with flavorful veggies, silken tofu, and zesty kimchi, this Kimchi Soup (or Kimchi-jjigae) recipe is an easy vegetarian stew for whipping up on busy weeknights!
½12-oz packagesilken tofucut into large cubes, 340 g
soy sauceas needed
Instructions
Saute: Thinly slice the scallions, separating the white and the green parts. Mince the garlic, and finely grate the ginger. Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms. Cook, stirring often, until mushrooms sweat out their moisture and are soft about 8 minutes.
Simmer: Add broth, hot sauce, and daikon radish. Bring to a simmer, cover, and cook until radish is slightly softened (I like to leave a little crunch in the radish), about 10 minutes.
Serve: Stir in kimchi and tofu. Taste and add soy sauce as needed, for saltiness. Ladle into serving bowls and top with the green parts of the scallions.
Notes
Goes well with Thai Cucumber Salad or Vietnamese Spring Rolls.Add miso for a savory punch of flavor, stir in a spoonful of miso paste.A soft boiled egg plopped into each serving bowl ups the protein content, making this soup even more satiating.Change up the mushrooms by using shiitake or portobello.Glass noodles, cooked separately and added before serving, add another fun texture to this soup.Tofu lovers can add in the whole package for extra protein.