Kimchi And Tofu Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 heat sesame oil in a pan and sauté kimch for a few minutes.
• 2 add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
• 3 cover and bring to boil. reduce heat and cook until vegetables are soft.
• 4 add scallions and cook a few more minutes.
• 5 adjust the taste with some salt (about 1/2 tsp).
• 6 transfer the soup to bowls, infuse love and serve!