Korean Gochugaru Kimchi and Scallion Tofu Soup
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 6 cups low-sodium vegetable broth
- 14 oz firm tofu, drained and cut into 1-inch cubes
- 1 cup kimchi, chopped
- 2 tablespoons gochugaru
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the vegetable broth and bring it to a gentle simmer. Stir in the gochugaru and salt until the chili flakes dissolve into the broth.
- Add the cubed tofu and chopped kimchi. Let the soup simmer for 8 minutes so the flavors meld and the tofu warms through.
- Stir in most of the sliced scallions and cook for 1 more minute. Remove the pot from the heat.
- Ladle the soup into bowls and top each serving with the remaining scallions.
Notes
Use well-drained firm tofu so it holds its shape in the broth. If the kimchi is very sour, reduce the gochugaru slightly to balance the heat. Leftovers keep in the fridge for three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife