Free Recipe, Mediterranean 100 Mouth
Kimchi-Tofu Soup with Sesame & Egg
Makes 4 servings
Warm up with a bowl of Kimchi-Tofu Soup with Sesame & Egg, where bold flavors meet ultimate comfort! Spicy, tangy kimchi blends with silky tofu, while a soft, poached egg adds richness, and toasted sesame seeds give a nutty crunch. This soup is a spicy, savory adventure in every spoonful—perfect for when you need a little warmth with a kick!
INGREDIENTS
1 (14 ounce) package extra-firm tofu, drained and cubed (3/4-inch)
5 medium scallions, cut into 1 inch pieces
3 tablespoons canola oil, 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 tablespoon reduced-sodium soy sauce
4 large eggs
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
INSTRUCTIONS
1. Heat 2 tbsp canola oil in a Dutch oven over medium heat.
2. Add garlic and ginger paste; cook for 1 minute. Stir in broth, kimchi, coleslaw mix, tofu, scallions, and soy sauce.
3. Simmer for 5 minutes. In a skillet, fry eggs in remaining oil.
4. Divide soup among 4 bowls, top with a fried egg, and drizzle with sesame oil. Sprinkle with sesame seeds.
This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here
