Kimchi soup with braised tofu
Weren’t we excited to see a 70s wholefood shop favourite - Marigold’s Braised Tofu - in The Guardian? It’s a great store cupboard item, low faff, nourishing and tasty. Recipe adapted from Yotam Ottolenghi. Serves 4.
Ingredients
- 1 tbsp sesame oil
- 1 tbsp mild hot sauce or to taste
- 1 tsp rice syrup
- 3 spring onions thinly sliced
- 1 inch ginger thinly sliced
- 160 g kimchi
- 1 litre veg stock
- 30 g dry shiitake mushrooms
- 450 g 2 tins Marigold braised tofu
- 1 bunch of pak choi or any seasonal greens chopped
- 2 tbsp rice-wine vinegar
- 200 g mung beansprouts
- A handful coriander leaves roughly chopped
Instructions
- Put sesame oil, hot sauce, syrup, onions and ginger in a large pan over a medium heat. Saute, stirring occasionally, ~5 mins until veg softens.
- Stir in kimchi, stock, mushrooms and tofu, and bring to boil. Simmer ~10 minutes then add the greens. Simmer ~5 min more until all veg cooked.
- Add the vinegar, beansprouts, coriander, salt to taste, and stir well to combine. Serve straight away, with rice if desired.
Tried this recipe?Let us know how it was!