"Earlier this year (I believe it was just before quarantine set in) we did a sort of tofu primer, with an eye towards encouraging those of you who are anti-tofu or tofu agnostic to give this polarizing ingredient another chance. In doing so, I neglected to include the recipe that many people have told me was their gateway drug: kimchi-tofu soup."
"The main ingredient is kimchi, which adds spice and sourness to the broth while requiring literally no work from you (unless you make your own). Note that while many varieties of kimchi that you can find at the store contain fish sauce or shrimp paste, there are plenty that don't, so if you want to make this soup vegan, just look for one of those."
Kimchi-tofu soup is a warm, comforting, highly flavorful dish that can be finished in about 25 minutes. Kimchi provides the broth's spice and sourness while requiring no additional work unless homemade kimchi is used. Some store-bought kimchi contains fish sauce or shrimp paste, but plenty of varieties are free of those ingredients, allowing for a vegan version when those are chosen. Silken tofu supplies body, soaks up surrounding flavors, and breaks apart gently in the soup. The silken texture is described as luscious and smooth and more resilient than many expect.
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