Recipe Library
Kimchi-Tofu Soup with Sesame & Egg
Garlic and ginger perfume the broth as kimchi and coleslaw simmer into a tangy base. Silky cubes of tofu and scallions soak up the heat, while a fried egg, sesame oil, and toasted seeds crown each bowl with creamy richness and nutty crunch.
- Total
- 24 min
- Prep
- 15 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 472
- Protein
- 21g
- Carbs
- 13g
- Fat
- 38g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 803mg
Ingredients
- 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 (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
Instructions
- 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.