Author Notes
Kimchi and tofu are a match made in culinary heaven. Both ingredients have haters for sure but those who appreciate the flavors of both will love this vegan recipe. Once you have everything for this soup on hand, it takes all of about 10 minutes to make. I found a delicious brand of vegan kimchi so mine was vegan, you can use any brand of kimchi that you like. —Alexandra V. Jones
Ingredients
-
1
block soft tofu, cut into bit sized pieces,my tofu said “soft” but was firmer then I would like, you can use silken but you will need to scoop instead of cut.
-
1 cup
kimchi, roughly chopped with a bit of the juice as well
-
1/2 cup
shredded carrots
-
2 teaspoons
gochujang
-
1
medium onion, diced
-
1 tablespoon
vegetable oil
-
3 cups
stock, choose your own preference here. I used vegetable.
-
2 teaspoons
soy sauce
-
2
green onions, sliced thin
-
2 cups
cooked rice, or noodles
-
2 teaspoons
sesame seeds
Directions
-
In a medium soup pot, heat oil over medium high, when shimmering add onions, cook until they are translucent, add gochujang and cook together for a minute or so.
-
Add kimchi, stock, and soy sauce, stir well. Add tofu, bring to a simmer.
-
Serve over rice or noodles and top with green onions and sesame seeds. You can mix and match vegetables and toppings as you prefer, I used what I had on hand to make a quick lunch, this amount serves 2-3 people.
See what other Food52ers are saying.