Kimchi Tofu Soup
- 1 TBSP cooking oil
- 2 scallions (chopped, set green parts aside)
- 1 small zucchini (chopped)
- 1 cup mushrooms (sliced)
- 1 block tofu (cut into bite size pieces)
- 1-2 tsp chili paste
- 4 cups vegetable broth
- 1 TBSP soy sauce
- 3 eggs (optional)
- 1 cup rice
- 1 cup Vegan Zimchi or if not Vegan or Kosher Zimchi
- Cook rice while making soup and set aside.
- Heat oil in large soup pan. Add white part of scallions, zucchini and mushroom. Sauté for couple minutes. Add chili sauce, broth and soy sauce.
- Add tofu and simmer until vegetable soften. If using eggs crack and drop whole into soup. Cover pot and allow eggs to cook until set.
- To serve spoons rice into bowl. Add soup. Top with scallions and kimchi.
- Note: kimchi can be added to soup while cooking, although adding it at the end will preserve the active probiotic cultures.
Zymbiotics Kimchi Tofu Soup is a delicious nutritious soup that is very satisfying.The subtle flavors blend together to provide a bouquet that come in waves.