TRY OUR LOCAL OTTAWA HOME DELIVERY
TRY OUR LOCAL OTTAWA HOME DELIVERY
Recipe from: Kimchi-Tofu Soup with Sesame & Egg (eatingwell.com)
Cubed tofu soaks up the delicious aromatic broth, full of tang and flavor from prepared kimchi, garlic paste and ginger paste. Use your favorite brand of kimchi, just be sure to drain it before adding. A fried egg adds protein to this vegetarian kimchi-tofu soup.
3 tbsp avocado or olive oil
2-3 cloves garlic minced
2 tsp grated ginger
4 cups broth
2 cups kimchi, drained
2 cups classic coleslaw mix or chopped cabbage
1 (14 ounce) package extra-firm tofu, drained and cubed (3/4-inch)
5 medium scallions, cut into 1-inch pieces
2 tbsp Braggs tamari
4 large eggs
Optional: 1 tablespoon toasted sesame oil & 1 tablespoon toasted sesame seeds
Heat 2 tbsp oil in pot over medium heat. Stir in garlic and ginger and cook stirring constantly, until fragrant, about 1 minute. Stir in broth, kimchi and coleslaw mix and bring to a boil over high heat. Reduce heat to medium-low and add tofu, scallions and tamari sauce, stirring occasionally, until the tofu is heated through, about 5 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Crack eggs, 1 at a time, into the pan; cook to desired doneness
Top each serving with a fried egg. Drizzle with sesame oil and top with sesame seeds.