Tofu-Kimchi Soup

Name: Tofu-Kimchi Soup
Cuisine: Korean
Ingredients: Yellow onion, ½, thinly sliced; Napa cabbage kimchi, 1 cup (3 oz/90 g) roughly chopped, plus ½ cup (4 fl oz/120 ml) juice from the kimchi jar; Garlic, 2 teaspoons finely chopped; Fresh ginger, 2 teaspoons peeled and finely chopped; Vegetable broth, 2 cups (16 fl oz/475 ml); Mirin, ¼ cup (2 fl oz/60 ml); Zucchini, 1 small, halved lengthwise and sliced into ¼-inch (6-mm) pieces; Gochujang or sambal oelek, 1-2 tablespoons (optional); Gochujang or sambal oelek, 1-2 tablespoons (optional); Organic sugar, 1 teaspoon; Soft tofu, ½ lb (225 g); Soy sauce or tamari, 1-2 tablespoons; Soy sauce or tamari, 1-2 tablespoons; Toasted sesame oil, 1 teaspoon; Green onions, white and pale green parts, 3 tablespoons thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Korean food is known for its use of fermented vegetables, especially kimchi, a simple mix of cabbage, chiles, and carrots that transforms any dish with its potent tangy, spicy flavors. This soup stars napa cabbage kimchi alongside soft tofu and zucchini. You can tame the spiciness of the soup by using mild kimchi and less chile paste, if desired. Avocado oil, coconut oil, or peanut oil, 1 tablespoon

Ingredients

Asia
Korea
Soup
Vegan

Ingredients

Method