Tofu and Kimchi Soup

This Korean-inspired tofu kimchi soup is a flavour-packed, spicy-sour dish that’s great at anytime of the day. I’m a big fan of kimchi, I relish in its spicy-sour taste and delightful crunchiness and in the fact that it’s so good for our gut bugs!

Ingredients

• 300 grams Kimchi (with juice)

• 720 millilitres Vegetable Broth

• 350 grams Tofu (soft, cut into 1-inch cubes)

• 520 grams Bean Sprouts

• 2 stalks Green Onion (sliced)

• 2 grams Cilantro (chopped)

Directions

Add the kimchi and the broth to a pot. Bring to a boil and cook over medium-high heat for five minutes.

Reduce the heat to medium-low. Add the tofu and continue cooking for two minutes or just enough to warm the tofu.

Divide into bowls and top with the bean sprouts, green onions, and cilantro. Enjoy!