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Kimchi Tofu Soup

Kimchi Tofu Soup

This simple Korean favourite is big on flavour thanks to spicy gochujang paste, with a slight sourness from the kimchi. It’s nourishing on its own but you might like to add extras: seafood like mussels or squid, a few halved boiled eggs with semi-soft yolks, or meat–thin slices of braised pork belly or shredded cooked chicken are lovely.

Prep: 5 minutes
Cook Time: 25 minutes
Serves: 4

Method

In a large saucepan heat oil and fry the white part of the spring onion, garlic and ginger for a few minutes until fragrant.

Add gochujang, fry for a minute then add kimchi, water or stock and daikon. Bring to boil, then simmer for 10 minutes, until daikon is cooked. Adjust seasoning, add tofu and cook for a few more minutes.

Serve in warmed bowls, topped with spring onion greens.

Ingredients

1 tablespoon vegetable oil

4 spring onions, sliced

2 cloves garlic, finely chopped

3cm piece ginger, peeled and grated

1/2 tablespoons gochujang

1 and 1/2 cups Living Goodness Sum Yum Kimchi, roughly chopped

1 litre water or vegetable stock

1/4 daikon, peeled, cut lengthways into quarters and thinly sliced

1 packet silken tofu, cubed

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