Spicy Kimchi Vegetable Soup with Tofu

Name: Spicy Kimchi Vegetable Soup with Tofu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 1 cup kimchi; 8 oz extra-firm tofu; 1 cup carrots; 1 medium zucchini; 2 cups mushrooms; 4 cups vegetable broth; 1 tsp sesame oil; 2 cloves garlic; 1 tbsp ginger; 1/2 tsp sea salt

A bold, fermented kimchi soup with crisp vegetables and silken tofu, offering umami depth and a gentle heat.

Cuisine: Asian

Category: Soups

Prep: 25 minutes. Cook: 20 minutes.

Serves 3.

Ingredients

1 cup kimchi
8 oz extra-firm tofu
1 cup carrots
1 medium zucchini
2 cups mushrooms
4 cups vegetable broth
1 tsp sesame oil
2 cloves garlic
1 tbsp ginger
1/2 tsp sea salt

Instructions

Step 1: Press tofu to remove excess water, then cut into 1/2-inch cubes. Heat sesame oil in a pot over medium heat. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
Step 2: Add sliced carrots and mushrooms to the pot. Cook for 4 minutes until mushrooms release moisture. Stir in kimchi with its juice and cook for 2 minutes to mellow the spice.
Step 3: Add vegetable broth, diced zucchini, and tofu. Simmer uncovered for 12 minutes until zucchini is tender. Season with sea salt and serve immediately.