Slow Cooker Kimchi and Vegetable Soup with Tofu

• •1 cup Kimchi (chopped)
• •6 cups Vegetable broth
• •1 piece Onion (chopped)
• •2 piece Carrots (sliced)
• •8 oz Mushrooms (sliced)
• •14 oz Firm tofu (cubed)
• •2 tbsp Soy sauce
• •1 tsp Sesame oil
• •2 cloves Garlic (minced)
• •1 tsp Ginger (grated)
• •2 piece Green onions (sliced, for garnish)

Instructions

1. 1

   In a slow cooker, combine the kimchi, vegetable broth, onion, carrots, mushrooms, tofu, soy sauce, sesame oil, garlic, and ginger.

2. 2

   Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded.

3. 3

   Before serving, taste and adjust seasonings as needed. Garnish with sliced green onions.

Chef's Tips

• 💡For a spicier soup, add a pinch of red pepper flakes or a spoonful of gochujang (Korean chili paste).
• 💡Add other vegetables like zucchini, spinach, or bean sprouts for extra nutrients and flavor.
• 💡Serve with cooked rice or glass noodles for a heartier meal.