Vegan Kimchi Soup with Tofu

This vegan kimchi soup made with Kettle & Fire's Low Sodium Vegetable Broth is so tasty and easy to make! This recipe is full of healthy, gluten free ingredients like Vitamin C, making it a great staple recipe as the days get shorter.

 

Vegan, Gluten-free
Serves 4

Ingredients

1 Teaspoon sesame oil

1 Small yellow onion, diced

2 Cloves garlic, minced

2 Teaspoons fresh minced ginger

1-907g Carton Kettle & Fire Low Sodium Savory Vegetable Cooking Broth

½ Cup jasmine rice

1½ Cups vegan kimchi, store-bought or homemade

2 Cups soft tofu, cut into cubes

Salt and pepper to taste

Green onions, for serving

Sesame seeds, for garnish

Directions

1. Heat the sesame oil In a pot over medium heat. Add the onion, and cook until soft and translucent — about 5 minutes, stirring often. Add the garlic, and ginger. Cook for an additional minute just until fragrant.

2. Add the Vegetable Broth, turn the heat to medium-high and bring to a boil. Once boiling, add the rice, stir, and cover. Simmer over medium heat for 15 minutes, or until rice is cooked.

3. Stir in the vegan kimchi, and tofu. Cook for an additional 4-5 minutes just to warm through. Season with salt and pepper to taste, and serve with green onion and sesame seeds.