Sometimes I get weird cravings for certain foods and I recently had a major one for a super clean, healthful soup. I guess the definition of clean food is up for debate but, for me, this recipe meets my definition. It’s just a really simple Korean inspired soup full of veggies and flavor. This would seriously be perfect comfort food during flu season (Fall is right around the corner, ya’ll!) Another part of this craving was for kimchi which I do get sometimes. I think it’s like a pickle craving where you crave like a salty, sour flavor? The kimchi’s flavor in this is soo good and was a perfect craving satisfy-er. I plan on making this anytime I feel bogged down from rich food or if I feel like I’m getting sick. I could see this soup being a good immune health booster. You can pick and choose whichever veggies you have on hand. I went the simple route with leeks, mushrooms and green peas. You can also substitute chicken stock with vegetable stock for a vegan option. If you do use chicken stock try making a homemade chicken bone broth beforehand–you won’t regret it! This is so quick and easy to whip up it makes for a great week day dinner option.
Tofu, Kimchi and Rice Soup
A deliciously clean and balanced soup full of tofu, kimchi, mushrooms and vegetables.
Ingredients
- 2 tbsp olive oil
- 1/2 large red onion diced
- 2 leeks tops removed, sliced
- 3 cloves garlic minced
- 2 tsp soy sauce or more to taste
- 1 tsp chili garlic sauce or Sriracha or more to taste
- 3/4 cup green peas
- 1 cup spicy kimchi chopped
- 1 cup brown baby bella mushrooms sliced
- 1 cup brown or white rice dried (I used brown)
- 5 cups chicken stock or vegetable stock
- 1 package firm tofu
Instructions
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Start cooking the rice as directed on the package instructions.
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In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.
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Add the mushrooms and cook another 3 minutes.
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Add the tofu and cook covered another 5 minutes.
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Stir in the kimchi, garlic sauce/sriracha and the soy sauce.
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Pour in the chicken stock, taste and adjust seasoning as desired. Turn up the heat slightly until it starts to rumble and turn it back down. Cook for about another 10 minutes.
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The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.
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Cook another minute or two with the incorporated rice and peas. Remove from heat. Serve with green onions, extra kimchi or hot sauce and enjoy!
