Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1/2 cup of chopped kimchi
- 4 cups of vegetable broth
- 1/4 cup of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 cup of sliced scallions
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium-high heat.
2. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add kimchi and sauté for another 2-3 minutes.
4. Add vegetable broth, gochujang, and soy sauce. Stir well to combine.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 10 minutes.
6. Add tofu cubes and let it cook for another 5 minutes.
7. Season with salt and pepper to taste.
8. Garnish with scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Shrimp or chicken can be added for extra protein.
- Red pepper flakes can be used instead of gochujang.
Variations:
- Add rice noodles for a heartier soup.
- Use different types of kimchi for different flavors.
- Add mushrooms for extra umami flavor.
Tips and tricks:
- Drain the tofu well before adding it to the soup to prevent it from falling apart.
- Adjust the amount of gochujang to your desired level of spiciness.
- Use fresh ginger and garlic for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with scallions and cilantro.
Garnishes:
Scallions and cilantro
Pairings:
Serve with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
If the soup is too spicy, add more vegetable broth to dilute the heat.
Food safety advice:
Make sure the tofu is fully cooked before serving.
Food history:
Injo Kogi-Style Spicy Tofu Soup is a Korean dish that originated in the Injo Kogi region. It is a popular dish in Korean cuisine and is known for its spicy and flavorful broth.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish.
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Region: Korean