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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

  1. Start cooking the rice as directed on the package instructions.

  2. In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.

  3. Add the mushrooms and cook another 3 minutes.

  4. Add the tofu and cook covered another 5 minutes.

  5. Stir in the kimchi, garlic sauce/sriracha and the soy sauce.

  6. 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.

  7. The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.

  8. 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!