Kimchi, Brown Rice and Tofu soup
Kimchi, tofu, brown rice and a fragrant stock come together to make the only soup you need when you're feeling run down.
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
100g silken tofu, cubed
1 spring onion, finely sliced
½ tbsp sesame seeds
1 tsp toasted sesame oil
Heat coconut oil over medium heat in a wok or saucepan. Sauté spring onions, garlic and ginger for 6-8 minutes, until translucent.
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.
Serve topped with sliced spring onion, sesame seeds and a drizzle of sesame oil.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.