Kimchi Tofu Soup

4.9 14 ratings

Prep. 5 min

Total 35 min

4 portions

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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