Get ready to ignite your taste buds with the bold and spicy flavors of Korea! Our Spicy Kimchi Tofu Mushroom Egg Soup recipe is a game-changer for anyone looking to level up their soup game. With a harmonious balance of spicy, savory, and umami flavors, this Korean-inspired soup will transport you to the bustling streets of Seoul. And the best part? It's ready in just 30 minutes! So, if you're ready to warm your belly and your soul, keep reading to discover the secrets to this addictive and nutritious soup.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 1 cup kimchi, chopped
- 1 block firm tofu, cubed
- 1 cup mushrooms, sliced
- 2 eggs
- 4 cups vegetable broth
- 1 tablespoon gochujang (Korean chili paste)
- Green onions for garnish
Instructions
- Prepare all ingredients by chopping kimchi into small pieces, cubing firm tofu into 1-inch squares, slicing mushrooms, and finely chopping green onions for garnish.
- Heat a large soup pot over medium-high heat and add 4 cups of vegetable broth. Bring the broth to a gentle simmer.
- Add chopped kimchi to the broth and stir, allowing its tangy flavor to infuse into the liquid for about 3-4 minutes.
- Incorporate the gochujang (Korean chili paste) into the broth, whisking thoroughly to ensure it dissolves completely and creates a spicy base.
- Gently add cubed tofu and sliced mushrooms to the simmering broth. Cook for 5-6 minutes, allowing the tofu to absorb the flavors and mushrooms to become tender.
- Carefully crack two eggs directly into the simmering soup, allowing them to poach in the spicy broth. Cook for 2-3 minutes until egg whites are set but yolks remain slightly runny.
- Taste the soup and adjust seasoning if needed with additional salt or gochujang.
- Ladle the hot soup into serving bowls, ensuring each portion has tofu, mushrooms, and a poached egg.
- Garnish with freshly chopped green onions and serve immediately while hot.
Tips
- To ensure a successful and delicious Spicy Kimchi Tofu Mushroom Egg Soup, follow these expert tips:* Use high-quality kimchi for the best flavor. You can also customize the level of spiciness to your liking by adding more or less gochujang. * Don't overcook the tofu and mushrooms, as they can become tough and rubbery. * Crack the eggs gently into the simmering soup to prevent them from breaking apart and creating a scrambled mess. * Taste and adjust the seasoning as you go, adding more salt or gochujang to your taste. * For an added crunch, garnish with toasted sesame seeds or crispy garlic on top of the green onions.
Nutrition Facts
Calories: 249kcal
Carbohydrates: 20g
Protein: 21g
Fat: 10g
Saturated Fat: g
Cholesterol: 186mg
