Kimchi Tofu Stew: Healthy Soups and Stews
Spicy kimchi add a kick of flavor to this detox stew filled with veggies, fish and tofu.
Servings 12 servings
Calories 51kcal
Ingredients
- 1 package 14 oz. soft tofu, cubed
- 1 package 14 oz firm tofu, cubed
- 2 cups cabbage Kimchi
- 12 oz. broccoli cut in bite size pieces
- 3 cups beef broth
- 2 cups chicken broth
- 2 cups water
- 3 cloves garlic chopped
- 3 tbsp. light soy sauce Pearl River Bridge Superior Light Soy Sauce
- 1 tbsp. Korean chili powder Gochugaru (Korean Chili Flakes (Gochugaru) - 4 oz.
)
- 1 ½ tbsp. rice vinegar
- 12 oz. baby bok choy cut in bite size pieces
- 1 lbs. firm flesh fish
- 1 ½ tbsp. miso paste Miko - Awase Miso Soyabean Paste (Aka + Shiro - 500 Gram - GMO Free Japanese Miso Paste
)
- 1 tsp. coconut oil
)
)Instructions
- Sauté garlic and Korean chili powder in coconut oil on medium low heat for 1-2 minutes.
- While aromatics are sautéing, combine beef broth, chicken broth and water in a large pot and bring to a boil. Add sautéed garlic and chili, kimchi, tofu, soy sauce and vinegar. Return to a boil.
- Add broccoli, bok choy and miso paste and bring back to a boil. Turn the heat off and add the fish. Top with green onions.
- Serve alone or add noodles, egg or rice.
Nutrition
Serving: 1cup | Calories: 51kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 692mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1805IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 1mg