grown using GMO methods and heavy use of pesticides/herbicides). I do recommend purchasing organic tofu because soy products are heavily вЂњmessed withвЂќ in our food supply (i.e. If you want a creamier silky texture use silken, if you like tofu with texture that you can bite into use firm. By all means use whatever tofu you prefer. Tofu вЂ“ Traditionally this soup is made with silken tofu, but I have a love affair with firm tofu in soups. Let's Get Cooking! INGREDIENTS and SUBSTITUTION HIGHLIGHTS FOR TOFU SOUP:Дetailed measurements and ingredients can be found within the recipe card at the end of this post.

Adjust the spice level, I love this soup spicy but you can easily adjust the seasoning to suit your preference.

Easily modifiable to add in any protein, noodle, rice, or veggie that you like!.

Plant-powered nutrition includes protein from the tofu and a host of vitamins and minerals from kale, onion, garlic, and kimchi!.

This recipe is the perfect 20-minute meal prep lunch that you can enjoy all week long (the flavor only gets better on day 2, 3, and 4!).

This soup is ready in 20 minutes and will become your new favorite quick and healthy lunch. In this version, which is вЂњinspired byвЂќ and not at all the traditional Sundubu Jjigae (if you are looking for a traditional recipe may I recommend Korean Bapsangs' recipe) I added more veggies (I can't help myself!) and swapped out the traditional silken tofu for firm tofu because I prefer it. Traditional Korean Tofu Soup offers many varieties, ground beef, seafood, pork, or vegetable, and is one of my go-to dishes to order at my favorite Korean restaurants. Garlic, shallot, and ginger sauteed in sesame oil and then swirled with kimchi for a sour acidic hit and Korean red pepper flakes, gochugaru for that smokey spice. A vibrant spicy red soup bursting with flavor. This soup is inspired by the classic Korean dish, Sundubu Jjigae or Korean Tofu Soup. Kimchi is one of my favorite flavor enhancers for recipes try this easy kimchi cauliflower fried rice and these meal prep kimchi and vegetable egg muffins!

Top with fresh scallions and serve warm with white rice.You are going to love this quick and easy healthy spicy tofu soup with kale! 20 minutes from start to finish and bursting with flavor from garlic, ginger, shallot, and kimchi. Once the stew is done, add back your shiitake mushrooms (you should slice them first if they arenвЂ™t already). If still not thick enough at the end of cooking, I recommend adding a slurry that contains 2 tablespoons of cornstarch and 2 tablespoons of water. The rice flour slurry in the kimchi brine also helps thicken the stew. If you prefer to have a thicker consistency, add less base broth. Note: the amount of base broth you add determines the consistency of the stew. Bring the stew to a boil and cook everything together for 5 more minutes. Use a spatula to break up tofu into into chunks. Follow that with light soy sauce, base broth, and lastly the extra-soft silken tofu. Add vegan kimchi and fry together for about 1 minute. Add the garlic, yellow onion, scallions, and stir fry until onions become slightly softened & translucent.

Once the pot is hot, add gochugaru (Korean red pepper flakes) and toast them until fragrant, about 1-2 minutes. Note: if using a stone pot, it will take slightly longer to heat up. Start by heating a small pot or dolsot ttukbaegi (stone pot) with vegetable oil and toasted sesame oil over medium-high heat. Whisk until thoroughly combined and taste to adjust seasoning.В Set aside. Mushroom bouillon deepens mushroom flavor MSG increases umami flavor. Note: MSG and mushroom bouillon both bring umami flavor, but in slightly different ways. Once 15 minutes is up, remove mushrooms & kombu and add mushroom bouillon & MSG (optional). Bring the water to a boil, lower to a simmer, and let simmer for 15 minutes. In a medium-sized pot, add kombu (dried kelp), dried shiitake mushrooms, and room temperature water.

Korean tofu soup