By Leah Cate
Savory Tofu Soup
8 steps
Prep:10minCook:20min
Options to add lime to taste, at the end. No need to flatten the tofu to drain out the liquid.
Updated at: Wed, 25 Sep 2024 23:53:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
2
Low
Nutrition per serving
Calories251.9 kcal (13%)
Total Fat21.3 g (30%)
Carbs8.3 g (3%)
Sugars1.9 g (2%)
Protein9.8 g (20%)
Sodium612.4 mg (31%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoontoasted sesame oil
1yellow onion
small, chopped
1yellow bell pepper
2 teaspoonsginger
chopped
4garlic cloves
minced
2 teaspoonsgochujang paste
2 cupschicken broth
1 tablespoonrice vinegar
1 tablespoonsoy sauce
1 x 14 ozcan coconut milk
1 packageExtra firm tofu
chopped into 1/2 inch squares
4 ozbaby spinach
½ cupfresh cilantro
chopped
½ tablespoontoasted sesame oil
salt
to taste
Lime
to taste
Instructions
Step 1
Add 1 tablespoon of toasted sesame oil to a pan that can hold all of the ingredients in this recipe.
Step 2
Add the onion and bell pepper and cook over medium heat for 5 minutes.
Step 3
Add the garlic, ginger, and gochujang paste. Cook for 2 minutes
Step 4
Add the broth, coconut milk, soy sauce, and vinegar. Bring heat to a low boil.
Step 5
Once boiling, add the tofu and spinach. Reduce heat and simmer for 5 minutes, until the spinach has wilted.
Step 6
Add the cilantro and sesame oil, stir, and serve.
Step 7
Add salt to taste
Step 8
Optional to add lime juice.
Notes
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