Kimchi Enoki And Tofu Stir Fry Recipes

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KIMCHI AND TOFU SOUP

I ordered a similar soup at one of my favorite Japanese restaurants and wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup. Please also visit my blog, www.innerharmonynutrition.com for more gluten-free, pesco-vegetarian recipes.

Provided by InnerHarmonyNutriti

Categories     Asian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



Kimchi and Tofu Soup image

Steps:

  • Heat sesame oil in a pan and sauté kimch for a few minutes.
  • Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
  • Cover and bring to boil. Reduce heat and cook until vegetables are soft.
  • Add scallions and cook a few more minutes.
  • Adjust the taste with some salt (about 1/2 tsp).
  • Transfer the soup to bowls, infuse love and serve!

Nutrition Facts : Calories 169.1, Fat 11.4, SaturatedFat 1.6, Sodium 608.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 10.6

1 tablespoon sesame oil
10 ounces cabbage kimchi
2 cups water or 2 cups vegetable stock
8 ounces tofu, sliced (I used organic sprouted tofu.)
1 cup bean sprouts
6 shiitake mushrooms, stems removed
2 scallions, cut in 2-inch slices
1/2 teaspoon salt

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