Slow Cooker Kimchi and Vegetable Soup with Tofu
A comforting and flavorful Korean-inspired soup perfect for a cozy meal. Kimchi, vegetables, and tofu simmer together in a slow cooker, creating a rich and satisfying broth. Serve hot with rice or noodles for a complete meal.
Prep Time: 15 min
Cook Time: 8 min
Total Time: 23 min
Servings: 4
KoreanVegetarianVeganDairy-FreeEgg-FreeFish-FreeShellfish-Free
Ingredients
- •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.
In a slow cooker, combine the kimchi, vegetable broth, onion, carrots, mushrooms, tofu, soy sauce, sesame oil, garlic, and ginger.
Time: 5 min - 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.
Time: 480 min - 3.
Before serving, taste and adjust seasonings as needed. Garnish with sliced green onions.
Time: 5 min
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.
Recipe from TheCookbook.ai
Created by Shannon Williams