Description

A warming and flavorful Kimchi-Tofu Soup featuring spicy kimchi and silky tofu in a savory broth, topped with a perfectly fried egg and toasted sesame for an added nutty finish. This comforting Korean-inspired soup is quick to prepare and packed with umami and protein.

Ingredients

Scale

Soup Ingredients

3 tablespoons neutral oil, such as canola or avocado, divided
1 tablespoon garlic paste
2 teaspoons ginger paste
4 cups lower-sodium vegetable or no-chicken broth
2 cups kimchi, drained
2 cups classic coleslaw mix
1 (14 ounce) package extra-firm tofu, drained and cubed (3/4-inch)
5 medium scallions, cut into 1-inch pieces
1 tablespoon reduced-sodium soy sauce

Egg Topping

4 large eggs
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Prepare the broth base: Heat 2 tablespoons of canola oil in a medium Dutch oven over medium heat. Add garlic paste and ginger paste, and cook stirring constantly until fragrant, about 1 minute.
Simmer the soup: Stir in the lower-sodium vegetable or no-chicken broth, drained kimchi, and coleslaw mix. Bring to a boil over high heat, then reduce heat to medium-low.
Add tofu and season: Gently stir in the cubed extra-firm tofu, scallions, and reduced-sodium soy sauce. Cook, stirring occasionally, until the tofu is heated through, about 5 minutes.
Fry the eggs: While the soup simmers, heat the remaining 1 tablespoon of canola oil in a large nonstick skillet over medium-high heat. Crack the eggs one at a time into the skillet and cook to desired doneness — about 1 1/2 to 2 minutes for runny yolks or 3 1/2 to 4 minutes for firmer yolks.
Assemble and garnish: Divide the hot soup among 4 bowls. Top each bowl with a fried egg, drizzle with toasted sesame oil, and sprinkle toasted sesame seeds on top for a nutty crunch.

Notes

Use extra-firm tofu to ensure it holds its shape in the soup.
Adjust kimchi quantity depending on your heat preference.
Lower-sodium broth and soy sauce help keep the saltiness balanced.
For vegan version, omit the egg or replace with tofu scramble.
Serve with steamed rice or crusty bread for a complete meal.