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Kimchi tofu soup

By Laurel Anderson

Kimchi tofu soup

Prep:5minCook:15min

Add rice noodles or rice cakes separately

Updated at: Mon, 04 Dec 2023 17:14:31 GMT

Nutrition balance score

Great

Glycemic Index

28

Low

Glycemic Load

2

Low

Nutrition per serving

Calories149 kcal (7%)

Total Fat6.3 g (9%)

Carbs7 g (3%)

Sugars3.5 g (4%)

Protein18.4 g (37%)

Sodium456.8 mg (23%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

16 ozkimchi

including liquid, chopped

16 ozmushrooms

2 Tbspginger

peeled and chopped

medium, chopped

8 cupswater

2 x 14 ozfirm tofu

drained and cut into 1-inch cubes

Instructions

Step 1

Combine all ingredients except tofu in a large pot and bring to a boil. Simmer for 10 minutes, or until mushrooms and bok choi are cooked.

Step 2

Add tofu and cook until heated through. Serve over rice or rice noodles.

Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Makes leftovers

One-dish

Laurel Anderson· 11 months ago

Makes leftovers

Under 30 minutes

Very easy and tasty! Didn't measure the water, just added enough to cover everything. 16 oz kimchi was enough to flavor the soup without being too salty. I kept the tofu and noodles separate (my firm tofu is pretty soft) and am adding to each bowl as I reheat.