Kimchi-Tofu Soup with Sesame & Egg
Delicious Kimchi-Tofu Soup with Sesame & Egg, featuring aromatic broth, tofu, and fried eggs.
Equipment
- Dutch oven
- Nonstick skillet
Ingredients
Oil and Condiments
- 3 tablespoons neutral oil such as canola or avocado
- 1 tablespoon garlic paste
- 2 teaspoons ginger paste
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Broth and Vegetables
- 4 cups lower-sodium vegetable or no-chicken broth
- 2 cups kimchi drained
- 2 cups classic coleslaw mix
- 5 medium scallions cut into 1-inch pieces
- 1 package extra-firm tofu 14 ounce, drained and cubed (¾-inch)
Eggs
- 4 large eggs
Instructions
Cooking 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, ensure it is drained. Look for vegetarian kimchi if avoiding seafood.
Nutrition
Serving: 1gCalories: 472kcalCarbohydrates: 13gProtein: 21gFat: 38gSaturated Fat: 5gCholesterol: 186mgSodium: 803mgPotassium: 241mgFiber: 3gSugar: 5gVitamin C: 14mgCalcium: 259mgIron: 5mg
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