Kimchi Tofu Soup

Aromatic & fresh.

INGREDIENTS

• 1 Tbsp oil

• 2 spring onions, roughly chopped

• Thumb-sized piece of ginger, grated

• 3 cloves garlic, finely chopped

• ½ onion, roughly chopped

• 1L water

• 3 tsp chicken stock powder

• 3 Tbsp gochujang (Korean red chili paste)

• 2 Tbsp kimchi juice

• 1 cup kimchi

• ¼ daikon, peeled and thinly sliced into half moons

• 200g tofu, cut into cubes

• 100g chicken mince

• 1 tsp cornstarch

• 1 Tbsp water

• ½ bunch coriander, leaves only

METHOD

1. In a large saucepan, heat the oil over medium heat. Add the spring onions, ginger, and garlic. Sauté for a few minutes until fragrant.

2. Add the chicken mince and cook until browned, breaking it up with a spoon as it cooks.

3. Pour in the water, then add the chicken stock powder, gochujang, kimchi juice, and kimchi. Stir to combine. Bring the mixture to a boil.

4. Add the tofu cubes, chopped onion, and sliced daikon to the pot. Bring the stew back to a boil and cook for 3-5 minutes, or until the onion is cooked through.

5. In a cup, make a slurry by mixing the cornstarch with 1 Tbsp of water.

6. Slowly add the slurry to the soup while stirring continuously. Cook for 1-2 minutes, or until the stew is slightly thickened.

7. Divide between two bowls and garnish with fresh coriander leaves.

Serves Two.

Nutritional Information: per serving

Calories: 365kcal

Protein: 37g

Fat: 15g

Carbohydrate: 23g

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