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Kimchi Tofu Soup
4.7 40 ratings
Prep. 5 min
Total 35 min
4 portions
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Ingredients

  • garlic cloves unpeeled
    2
  • cooking oil
    20 g
  • yellow onion sliced
    100 g
  • kimchi (Korean fermented vegetable) sliced (3 cm)
    200 g
  • chicken stock
    300 g
  • water
    300 g
  • gochujang (Korean chilli paste)
    60 g
  • salt
    1 tsp
  • sugar
    ½ tsp
  • silken tofu cut in cubes (2 cm)
    400 g
  • coriander leaves
    1 sprigs
  • fresh green chilli sliced, to garnish
    1
  • fresh red chilli sliced, to garnish
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 1405.2 mg
Protein 13.5 g
Calories 868.1 kJ / 207.5 kcal
Fat 11.2 g
Fibre 4.1 g
Saturated Fat 2 g
Carbohydrates 16.4 g

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