Kimchi Tofu Soup with Sesame & Egg
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. If you avoid eating seafood, look for a brand of kimchi that's vegetarian.
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
- 4 large eggs
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
Directions
- Heat 2 tablespoons canola oil in a medium Dutch oven over medium heat. Stir in garlic paste and ginger paste; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, kimchi and coleslaw mix; bring to a boil over high heat. Reduce heat to medium-low and add tofu, scallions and soy sauce; cook, stirring occasionally, until the tofu is heated through, about 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Crack eggs, 1 at a time, into the pan; cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.
- Divide the soup among 4 bowls. Top each with a fried egg. Drizzle with sesame oil and top with sesame seeds.
