Kimchi-Tofu Soup with Sesame & Egg
A delicious Kimchi-Tofu Soup with Sesame & Egg bursting with flavor and nutrition.
Equipment
- Dutch oven
- nonstick skillet
Ingredients
- 3 tablespoons neutral oil, such as canola or avocado divided
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 4 cups lower-sodium vegetable or no-chicken broth
- 2 cups kimchi drained
- 2 cups classic coleslaw mix
- 1 package extra-firm tofu drained and cubed (14 ounces, ¾-inch)
- 5 medium scallions cut into 1-inch pieces
- 1 tablespoon reduced-sodium soy sauce
- 4 large eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Instructions
- Heat 2 tablespoons canola oil in a medium Dutch oven over medium heat. Stir in garlic paste and ginger paste; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, kimchi and coleslaw mix; bring to a boil over high heat. Reduce heat to medium-low and add tofu, scallions and soy sauce; cook, stirring occasionally, until the tofu is heated through, about 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Crack eggs, 1 at a time, into the pan; cook to desired doneness, 1 ½ to 2 minutes for a runny yolk and 3 ½ to 4 minutes for a firmer yolk.
- Divide the soup among 4 bowls. Top each with a fried egg. Drizzle with sesame oil and top with sesame seeds.
Notes
Use your favorite brand of kimchi and ensure it is vegetarian if avoiding seafood.
Nutrition
Serving: 1soupCalories: 472kcalCarbohydrates: 13gProtein: 21gFat: 38gSaturated Fat: 5gCholesterol: 186mgSodium: 803mgPotassium: 241mgFiber: 3gSugar: 5gVitamin C: 14mgCalcium: 259mgIron: 5mg
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