gf/df kimchi tofu soup
GF Korean kimchi tofu soup (though, in this bowl I chose more noodles and less broth!)
Recipe modified from the Bon Appetit.
Ingredients:
1 tablespoon oil - I use avocado oil
6 scallions, white and pale green parts chopped
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low sodium chicken broth or vegetable broth (I prefer vegetable broth, but sometimes I will use both if I double the recipe)
2.5 tablespoons gochujang (or to taste -- 3 tbs was too much for me personally)
*Be careful with gochujang - most are NOT gluten free because of the soy sauce.* This is what I use: Chung Jung One O'Food Gochujang Korean Chili Sauce
3 tablespoons soy sauce (or tamari)
I love and use this brand: La Choy Lite Soy Sauce (labeled gluten free on the back, but always double check!)
You can also use coconut aminos, but if so, I recommend adding some salt to taste.
½ cup kimchi (or to taste - that was too much for me personally)
¼ block tofu (silken recommended, but any works) tofu
Throw in some rice cakes (be careful to use gluten free rice cakes!) and veggies (I love to add spinach, bok choy, broccoli, enoki mushrooms, bella mushrooms, etc.) you have on hand
Add any gluten free noodles to make it a noodle soup!
I switch off between these two brands:
Instructions:
Heat oil in a large saucepan over medium. Cook scallions, garlic, and ginger, stirring often, until softened and fragrant (about 3 minutes). Add in vegetables and allow them to cook on high until tender. Add broth, then whisk in gochujang and soy sauce. Once the vegetables are cooked down, add noodles and tofu. Turn heat to medium and cook until the noodles and vegetables are fully cooked and soft, which should take about 15-20 minutes. Serve & enjoy!
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