Kimchi and tofu soup
Ingredients
- ½ tbsp coconut oil
- 2 spring onions, chopped
- 3 clove garlic, finely sliced
- ½ inch piece ginger, finely chopped
- 60g brown rice
- 1 tbsp soy sauce
- 600ml vegetable stock
- 65g kimchi
- 100g silken tofu, cubed
- 1 spring onion, finely sliced
- ½ tbsp sesame seeds
- 1 tsp toasted sesame oil
- Pak choi
- Broccoli
Steps
- Heat oil in a wok. Sauté garlic and ginger, until translucent.
- Add uncooked brown rice and soy sauce stir to combine, followed by vegetable stock. Simmer.
- Once rice is close to being cooked add the broccoli and halved / cored pak choi.
- Add the kimchi and tofu, and simmer for another 2-3 minutes.
- Serve topped with sliced spring onion, sesame seeds and a drizzle of sesame oil.