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Korean Tofu and Kimchi Soup

Name: Korean Tofu and Kimchi Soup
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 portions
Cuisine: coreenne
Ingredients: 300 g firm tofu; 150 g kimchi; 100 g shiitake mushrooms; 3 piece green onions; 1 tsp gochugaru (Korean chili pepper); 1 tbsp sesame oil

A vegetarian kimchi jjigae with firm tofu and mushrooms, spicy and umami-rich. The ultimate comfort soup in Korean cuisine.

23 min2 servings270 kcalDifficulty: Easy

Ingredients

300 g firm tofu
150 g kimchi
100 g shiitake mushrooms
3 piece green onions
1 tsp gochugaru (Korean chili pepper)
1 tbsp sesame oil

Instructions

Step 1
Cut the tofu into 2 cm cubes. Slice the mushrooms and green onions. Roughly chop the kimchi.
Step 2
Sauté the kimchi in sesame oil for 3 minutes over medium heat to release the aromas.
Step 3
Add the mushrooms, gochugaru, and 600 ml of water. Bring to a boil, then add the tofu. Simmer for 10 minutes.
Step 4
Top with sliced green onions and serve hot.

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