Spicy Kimchi Tofu Mushroom Soup Recipes

KIMCHI AND TOFU SOUP

Kimchi and Tofu Soup image

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

Ingredients

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

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

KIMCHI SOUP WITH TOFU AND CLAMS

Kimchi Soup With Tofu and Clams image

Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened before adjusting the seasoning.

Provided by David Tamarkin

Categories Soup/Stew Onion Garlic Clam Butter Tofu Green Onion/Scallion #cook90 Dinner Quick & Easy One-Pot Meal Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 Tbsp. neutral oil (such as canola or grapeseed)
1 small onion, thinly sliced
6 garlic cloves, thinly sliced
1 lb. kimchi, juices reserved, thinly sliced
1 Tbsp. white miso
1/2 tsp. (or more) kosher salt
1 lb. littleneck clams (8-12), scrubbed
2 Tbsp. unsalted butter
1 lb. silken tofu, drained, cut into 1" pieces
2 scallions, white and light green parts only, thinly sliced

Steps:

Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
Divide soup and clams among bowls. Top with scallions.

SPICY KIMCHI TOFU STEW

Spicy Kimchi Tofu Stew image

This fiery Korean stew is my weekend detox. It's spicy, clean, and capable of reversing any damage the previous night may have caused.

Provided by Bon Appétit Test Kitchen

Categories Soy Stew Dinner Tofu Soy Sauce Sesame Oil Bon Appétit Quick and Healthy Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 16-ounce package silken tofu, cut into 1" pieces
1 tablespoon vegetable oil
4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid
2 tablespoons gochujang (Korean hot pepper paste)
8 scallions, cut into 1" pieces
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
Freshly ground black pepper
6 large egg yolks
2 tablespoons toasted sesame seeds

Steps:

Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl.
Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5-8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35-40 minutes.
Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20-25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.

KIMCHI, ENOKI, AND TOFU STIR-FRY

Kimchi, Enoki, and Tofu Stir-Fry image

A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.

Provided by tonytsang

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 medium onion, sliced
½ teaspoon salt
14 ounces chopped kimchi
1 (8 ounce) can sliced bamboo shoots, drained
8 baby corn, drained and chopped
hot water as needed
1 (.75 ounce) packet dashi granules
2 tablespoons Chinese red vinegar
1 tablespoon nanami togarashi (Japanese ground assorted chile peppers)
salt to taste
7 ounces enoki mushrooms, base removed
1 (14 ounce) package firm tofu, diced
1 tablespoon sesame oil

Steps:

Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g

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