Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  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!