
By feastingathome.com
Kimchi Soup with Mushrooms, Silken Tofu and Kale
Instructions
Prep:15minCook:20min
A non-traditional version of Kimchi Soup with Shiitake Mushrooms, Silken Tofu and Kale that is vegan and gluten-free adaptable. Spicy, hot and sour, serve over rice, noodles or on its own, with a drizzle of sesame oil. (See notes.)
Updated at: Wed, 02 Apr 2025 01:32:20 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
4
Low
Nutrition per serving
Calories197.7 kcal (10%)
Total Fat14 g (20%)
Carbs11.9 g (5%)
Sugars4.1 g (5%)
Protein9.9 g (20%)
Sodium866.9 mg (43%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsolive oil

1onion
diced, a red one is nice

8 ouncesshiitake mushrooms
de-stemmed, cut into bite-sized pieces, or sub cremeni

4garlic cloves
fat, rough chopped

1 tablespoonginger
paste or finely minced

2 cupskimchi
drained, chopped

5 cupswater
or veggie broth

1 tablespoonmiso paste
or soy sauce, or GF liquid aminos

½ teaspoonsalt

1 tablespoonapple cider vinegar
or lemon

1 tablespoonchili paste
sambal oelek

1 teaspoonsagave
honey, maple, optional, or use sugar or alternative sweetener

1 x 12 ouncesilken tofu
cut into small, 1/2-inch cubes

1 handfulsgreens
chopped, kale, bok choy, etc

toasted sesame oil
imperative

nori
garnishes, or toasted seaweed cut into strips

sesame seeds

scallions

watercress
Instructions
View on feastingathome.com
↑Support creators by visiting their site 😊
Notes
5 liked
0 disliked
Makes leftovers
Spicy
One-dish
Special occasion