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Kimchi Soup


By Please Pass the Tofu (Visit website)




Well, here’s a very simple and easy recipe that makes you look like quite the gourmet cook.  Spicy and warm, perfect for a cold afternoon or night, great when you have a cold (I have a cold right now, and all I want is soup).  Kimchi is a pickled or fermented side dish in Korea that can be made with different vegetables, the most popular being nappa cabbage.  It is also made into soups and stews for a very inexpensive meal.


Kimchi Soup (Kimchi Kuk):



In a saucepan, combine 12 oz. vegan chopped cabbage kimchi, 1/2 1b tofu cut into cubes, 3 green onions chopped, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp  Korean red pepper powder or 1/2 tsp of cayenne, and 2 cups of water.
Bring to boil, reduce heat, simmer for at least 20 minutes.

I usually double this recipe so I can use the whole block of tofu.  Season this to taste with soy sauce.  Add a 1/2 cup of rice to your bowl and sprinkle some seaweed on top.


2 hearty servings.  Weight Watchers Points Plus value: 4


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