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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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, for more gluten-free, pesco-vegetarian recipes. Ingredients:
1 tablespoon sesame oil |
10 ounces cabbage kimchi |
2 cups water or 2 cups vegetable stock |
8 ounces tofu, sliced (i used organic sprouted tofu.) |
1 cup bean sprouts |
6 shiitake mushrooms, stems removed |
2 scallions, cut in 2-inch slices |
1/2 teaspoon salt |
Directions:
1. Heat sesame oil in a pan and sauté kimch for a few minutes.
2. Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
3. Cover and bring to boil. Reduce heat and cook until vegetables are soft.
4. Add scallions and cook a few more minutes.
5. Adjust the taste with some salt (about 1/2 tsp).
6. Transfer the soup to bowls, infuse love and serve!
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