Kimchi and Tofu Soup

Name: Kimchi and Tofu Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 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

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Recipe by InnerHarmonyNutriti

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.