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    You are in: Home / Recipes / Kimchi and Tofu Soup Recipe
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    Kimchi and Tofu Soup

    1/1 Photo of Kimchi and Tofu Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    InnerHarmonyNutrition's Note:

    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.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Kimchi and Tofu Soup

    Serving Size: 1 (437 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 181.6
     
    Calories from Fat 100
    55%
    Total Fat 11.2 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 604.4 mg
    25%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.5 g
    14%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    cabbage kimchi

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