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Kimchi soup with braised tofu

Weren’t we excited to see a 70s wholefood shop favourite - Marigold’s Braised Tofu - in The Guardian? It’s a great store cupboard item, low faff, nourishing and tasty. Recipe adapted from Yotam Ottolenghi. Serves 4.
Servings 4

Ingredients

  • 1 tbsp sesame oil
  • 1 tbsp mild hot sauce or to taste
  • 1 tsp rice syrup
  • 3 spring onions thinly sliced
  • 1 inch ginger thinly sliced
  • 160 g kimchi
  • 1 litre veg stock
  • 30 g dry shiitake mushrooms
  • 450 g 2 tins Marigold braised tofu
  • 1 bunch of pak choi or any seasonal greens chopped
  • 2 tbsp rice-wine vinegar
  • 200 g mung beansprouts
  • A handful coriander leaves roughly chopped

Instructions

  • Put sesame oil, hot sauce, syrup, onions and ginger in a large pan over a medium heat. Saute, stirring occasionally, ~5 mins until veg softens.
  • Stir in kimchi, stock, mushrooms and tofu, and bring to boil. Simmer ~10 minutes then add the greens. Simmer ~5 min more until all veg cooked.
  • Add the vinegar, beansprouts, coriander, salt to taste, and stir well to combine. Serve straight away, with rice if desired.