Tuesday, October 15, 2013

Kimchi Soup with Tofu, Shiitake Mushrooms, and Veggies

Confession: I have never had kimchi.

Until now!

It is really common for kimchi to have fish sauce in it, so...not vegan. However, vegan/vegetarian kimchi does exist! I picked up some from Trader Joe's and have been hanging onto it for some time, not sure of what to do with it. Well, tonight it became part of a soup.

I started with some thinly sliced onion and sauteed it in coconut oil until translucent. I added mini sweet bell peppers sliced into strips and thinly sliced garlic - 1-2 cloves. Then some frozen shiitake mushrooms, an entire container of firm silken tofu (the little ones in the aseptic containers). I cubed half the tofu block and just tore the other half into chunks. Then I poured in a bunch of broth - I used Pacific Vegetaria Pho Starter soup base, along with some water and soy sauce. I brought everything to a boil, then turned off the heat and added a handful of baby kale and some cilantro.

This was a pretty easy, tasty soup. I had a ton left over for more than one lunch. I would maybe use a different base if I made this again and I added a lot of spice later on because it was not spicy enough for me.

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