Vegetarian

Tofu, Kimchi and Rice Soup

August 26, 2017 by The Partial Ingredients

Sometimes I get weird cravings for certain foods and I recently had a major one for a super clean, healthful soup. I guess the definition of clean food is up for debate but, for me, this recipe meets my definition. It’s just a really simple Korean inspired soup full of veggies and flavor. This would seriously be perfect comfort food during flu season (Fall is right around the corner, ya’ll!) Another part of this craving was for kimchi which I do get sometimes. I think it’s like a pickle craving where you crave like a salty, sour flavor? The kimchi’s flavor in this is soo good and was a perfect craving satisfy-er. I plan on making this anytime I feel bogged down from rich food or if I feel like I’m getting sick. I could see this soup being a good immune health booster. You can pick and choose whichever veggies you have on hand. I went the simple route with leeks, mushrooms and green peas. You can also substitute chicken stock with vegetable stock for a vegan option. If you do use chicken stock try making a homemade chicken bone broth beforehand–you won’t regret it! This is so quick and easy to whip up it makes for a great week day dinner option.

Tofu, Kimchi and Rice Soup

A deliciously clean and balanced soup full of tofu, kimchi, mushrooms and vegetables.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 400 kcal

Ingredients

2 tbsp olive oil
1/2 large red onion diced
2 leeks tops removed, sliced
3 cloves garlic minced
2 tsp soy sauce or more to taste
1 tsp chili garlic sauce or Sriracha or more to taste
3/4 cup green peas
1 cup spicy kimchi chopped
1 cup brown baby bella mushrooms sliced
1 cup brown or white rice dried (I used brown)
5 cups chicken stock or vegetable stock
1 package firm tofu

Instructions

Start cooking the rice as directed on the package instructions.
In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.
Add the mushrooms and cook another 3 minutes.
Add the tofu and cook covered another 5 minutes.
Stir in the kimchi, garlic sauce/sriracha and the soy sauce.
Pour in the chicken stock, taste and adjust seasoning as desired. Turn up the heat slightly until it starts to rumble and turn it back down. Cook for about another 10 minutes.
The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.
Cook another minute or two with the incorporated rice and peas. Remove from heat. Serve with green onions, extra kimchi or hot sauce and enjoy!

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Creamy Broccoli Cheese & Potato Soup

February 21, 2017 by The Partial Ingredients

We have had so much rain the last couple days it has pretty much been non stop cozy soup weather. The hills have gotten neon green and wild flowers are just starting to sprout up. Not to mention the flooding and all the dry rivers are now raging like crazy. Needless to say, it has been a great winter for California! This soup is perfect for these rainy days and it’s great when you’re short on time. Cook time is on the shorter side and it’s easy to throw together. And did I also mention this soup is delicious? It turned out to be one of my favorite creamy soup recipes. If you’re a fan of broccoli cheese soup this ones for you. I used a crumbly aged white cheddar which added a nice bite. As a side tip it’s important to not have the heat on too high because the broccoli can get over cooked and the milk can separate. So after those ingredients are added it’s good to keep an eye on the temperature and stir occasionally. If the soup gets too thick you can easily cut the consistency with a little extra chicken stock. Switch out chicken stock for vegetable stock to make it vegetarian. This soup is great served with a crusty sourdough baguette and plenty of extra cheese!
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