🥕 Ingrédients

• Onion: Provides sweetness and depth to the soup’s flavor.
• Garlic: Infuses the broth with a rich, aromatic punch.
• Ginger: Adds warmth and a subtle spiciness.
• Kimchi: The star of the dish, bringing tangy, spicy, and umami-packed flavors.
• Sesame oil: A finishing touch for nuttiness and fragrance.
• Tamari: Adds salty umami flavor and keeps the recipe gluten-free. Soy sauce works too.
• Broth: Use low-sodium vegetable broth as the flavorful base of the soup.
• Soft tofu: Silky and light, it’s the perfect texture for this soup.
• Green onions: A fresh and slightly sharp garnish to balance the rich flavors.

👨‍🍳 Instructions

1. Heat the olive oil in a pot on medium-high heat then add the onion, garlic and ginger and let cook for 2 minutes.
2. Add in the kimchi, red chilli flakes,sesame oil, tamari and kimchi juice and mix all together letting cook on medium heat for 1-2 minutes.
3. Add the broth, bring to a boil, then cover and let simmr on low for 10-15 minutes.
4. Remove the lid and add in the tofu and sliced green onions to serve.