Kimchi Soup with Mushrooms, Silken Tofu and Kale

Name: Kimchi Soup with Mushrooms, Silken Tofu and Kale
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 tablespoons olive oil; 1 onion, diced (a red one is nice); 8 ounces shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni); 4-6 fat garlic cloves, rough chopped; 1 tablespoon ginger, paste or finely minced; 2 cups kimchi, drained, chopped; 5 cups water or veggie broth; 1 tablespoon miso paste (or soy sauce, or GF liquid aminos); ½ teaspoon salt; 1 tablespoon apple cider vinegar (or lemon); 1 tablespoon chili paste (sambal oelek); 1-2 teaspoons agave, honey, maple (optional)- or use sugar or alternative sweetener; 1 12 ounce package silken tofu, cut into small, ½-inch cubes (see notes on tofu); 1-2 large handfuls chopped greens- kale, bok choy, etc; generous drizzle of toasted sesame oil – imperative!; garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress

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: Thu, 21 Nov 2024 17:19:18 GMT