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5min read

Kimchi, Brown Rice and Tofu soup

by Valentina Concordia

5min read

Kimchi, tofu, brown rice and a fragrant stock come together to make the only soup you need when you're feeling run down.

Prep Time

3mins

Cook Time

10mins

Makes

1 servings

Ingredients

½ tbsp neutral coconut oil
2 spring onions, chopped 
1 clove garlic, finely sliced
½ inch piece ginger, finely chopped
30g (uncooked) brown rice, rinsed 
1 tbsp soy sauce/tamari 
300ml vegetable stock 
65g kimchi
100g silken tofu, cubed

Garnish: 
1 spring onion, finely sliced
½ tbsp sesame seeds
1 tsp toasted sesame oil

Method

STEP 1

Heat coconut oil over medium heat in a wok or saucepan. Sauté spring onions, garlic and ginger for 6-8 minutes, until translucent.

STEP 2

Add uncooked brown rice and soy sauce stir to combine, followed by vegetable stock.  Simmer until brown rice is soft, then add kimchi and silken tofu, and simmer for another 2-3 minutes.

STEP 3

 Serve topped with sliced spring onion, sesame seeds and a drizzle of sesame oil. 

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