Silken tofu kimchi soup recipe

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 35 minutes

配料

3-4 bulb scallion

5 oz zucchini (1 small)

14 oz napa cabbage kimchi (or my homemade paleo kimchi)

1 tbsp avocado oil

2 tsp gochugaru (Korean red pepper flakes)

2-2.5 cup chicken stock (I use Pacific foods)

14 oz. silken tofu (or soft tofu, 1 carton)

5 oz. Brown and white beech mushrooms (or enoki mushrooms)

1 tbsp mirin

1 to 1.5 tsp shiitake mushroom seasoning

A few rounds freshly ground black pepper

3 large eggs (cracked)

2 tsp toasted sesame oil

步骤

PREP:

Prep and scallion and zucchini

Scallions and Zucchini: Dice the scallions into small rounds and separate white and green parts. Slice the zucchini into rounds, about ¼ inch thick, then slice it again in half into half moon shape.

Drain and cut the kimchi

Kimchi: If using whole cabbage kimchi, transfer it to a large bowl and use kitchen shears to cut it into bite-sized pieces. If there’s a lot of kimchi juice, place the kimchi over a colander with a bowl underneath to catch the juice. Don’t discard the juice — we’ll add it back to the broth for more flavor.

COOK:

Saute aromatics

Saute: In a 4 quart size soup pot, add the oil and preheat over medium heat until the pot feels warm. Add the scallion whites, zucchini, and gochugaru, saute with a wooden spoon until fragrant, about 2-3 minutes.

Char the kimchi

Add the drained kimchi. Saute for 2-3 minutes. You should hear a consistent sizzling sound. If not, turn the heat up a little higher. By sauteing the kimchi briefly, it adds more flavor to the soup.

Add stock and kimchi juice

Add stock, tofu, and mushrooms: Pour in the stock and the kimchi juice. Stir the pot to make sure nothing is sticking to the bottom of the pan. Drain the tofu then add to the pot. Use a spoon to gently break up the tofu into larger chunks. Use your hands to seperate the beech mushrooms and add them to the soup.

Bring to a boil

Bring to boil: Cover with a lid and bring the broth to a gentle boil over medium heat, about 5-6 minutes. If the lid doesn’t have a venting hole, leave the lid slightly ajar to prevent the broth from spilling over.

Simmer the stew

Simmer: Once boiling, reduce heat to medium-low and simmer until the kimchi turns softer but not too mushy, about 5-6 minutes. Stir the pot periodically.

Season the soup

Season the broth with mirin and mushroom seasoning or bouillon powder. Taste and adjust.

Add-in eggs

Add eggs: While the soup is still bubbling, crack the eggs and add into the broth. Cover with a lid and simmer until your desired doneness, about 3 minutes for cooked egg white and soft yolk in the center. Turn off the heat.

GARNISH & SERVE:

Garnish: Garnish with scallion greens, a few rounds of freshly ground black pepper, and drizzle with sesame oil.

Serve

How to serve: Transfer the soup into individual serving bowls. Serve hot or warm. You can either enjoy the soup by itself or add a few tablespoons of steamed white rice into the bowl, mix, and enjoy to make the soup more substantial.

营养

• 卡路里: 221 kcal
• 总脂肪: 13 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 10 g
• 反式脂肪: 0.01 g
• 胆固醇: 140 mg
• 钠: 763 mg
• 总碳水化合物: 13 g
• 膳食纤维: 3 g
• 总糖: 6 g
• 蛋白质: 14 g