Kimchi-Tofu Soup with Sesame & Egg

• servings: 4 servings
• total time: 15 minutes

Ingredients

3 tablespoons canola oil, 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 (14 ounce) package extra-firm tofu, drained and cubed (3/4-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

Directions

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 1/2 to 2 minutes for a runny yolk and 3 1/2 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.

Nutrition

• Calories: 472 kcal
• Total Fat: 38 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Cholesterol: 186 mg
• Sodium: 803 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 21 g