Spicy Kimchi Tofu Mushroom Soup Recipes
SPICY KIMCHI TOFU STEW
This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.
Provided by Bon Appétit Test Kitchen
Categories Soy Stew Dinner Tofu Soy Sauce Sesame Oil Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
- Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5-8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35-40 minutes.
- Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.
KIMCHI AND TOFU SOUP
I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes.
Provided by InnerHarmonyNutriti
Categories Asian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat sesame oil in a pan and sauté kimch for a few minutes.
- Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
- Cover and bring to boil. Reduce heat and cook until vegetables are soft.
- Add scallions and cook a few more minutes.
- Adjust the taste with some salt (about 1/2 tsp).
- Transfer the soup to bowls, infuse love and serve!
Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6
SPICY TOFU KIMCHI OVER RICE
This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg.
Provided by Vito Fun
Categories One Dish Meal
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat up the olive oil and sesame oil.
- After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Sauté them for two minutes.
- Toss in the tofu, sauté it for two minutes. Pour in the soy sauce and oyster sauce. Sauté for two more minutes.
- Toss in the pureed kimchi and water. Bring it to boil.
- Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
- Serve over rice.
Nutrition Facts : Calories 121.8, Fat 8, SaturatedFat 1.6, Cholesterol 70.5, Sodium 370.3, Carbohydrate 4.8, Fiber 1.2, Sugar 1, Protein 9.5
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