Spicy Tofu Soup with Kale
You are going to love this quick and easy healthy spicy tofu soup with kale! 20 minutes from start to finish and bursting with flavor from garlic, ginger, shallot, and kimchi.
Servings: 4 servings
Calories: 83kcal
Ingredients
- 1 tbsp toasted sesame oil
- 1 large shallot or onion, or scallions about 1/2 cup chopped
- 3 large cloves garlic chopped
- 1 tbsp fresh ginger grated, about 1" piece of fresh ginger
- 1/2 cup kimchi chopped
- 1/4 cup kimchi juice
- 2 tsp Korean chili pepper flakes, Gochugaru
- 4 cups vegetable stock
- 1 tbsp soy sauce tamari for gluten free
- 1 12-14 ounce package soft tofu or firm tofu drained and cut into bite size pieces
- 3 cups kale destemmed and chopped
- 4 scallions finely sliced for serving/ garnish
Instructions
- In a large soup pot over medium heat saute shallot, garlic, and ginger in sesame oil for 3-4 minutes. Add chopped kimchi and gochugaru, saute stirring well for an additional 4 minutes.
- Add kimchi liquid, soy sauce, and vegetable broth. Stir well. Add kale and tofu bring to a boil and cook for 7-8 minutes.
- Serve topped with sliced scallions.
Notes
BEST RECIPE TIPS FOR SOUP PERFECTION:
- Use kimchi! Seriously this is not an ingredient that you can remove it provides a huge element of flavor, spicy, sour, acidic, and also texture. You can adjust the amount depending on how spicy your kimchi is but you cannot eliminate it.
- Take your time sauteing the aromatic spices - This is what develops a depth of flavor in a quick soup. If you just pour everything into the pot and let it boil in broth your soup will be bland. Saute first and slowly swirl in the red pepper flakes and kimchi to continue to develop flavor.
- Use a vegetable or chicken broth that tastes good! - If you have homemade chicken or vegetable broth USE IT! If not Pacific Organic is one of my favorite shelf-stable brands. You want to make sure the broth or stock tastes good because this is a quick-cooking soup.
STORAGE/REHEATING/FREEZING INSTRUCTIONS:
- Store - in an airtight container in the fridge for up to 5 days. I love storing soup in mason jars or weck jars.
- Reheat - in a pot over medium heat on the stovetop or in the microwave.
- Freeze - I don't recommend freezing this soup.
Nutrition
Serving: 1bowl (4 total servings) | Calories: 83kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1214mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5641IU | Vitamin C: 64mg | Calcium: 92mg | Iron: 1mg
