Tofu Kimchi Egg Soup
A Hearty Breakfast Soup: Tofu Kimchi Egg Soup
For those mornings when your appetite is a bit sluggish, having a comforting soup, stew, or broth is essential for enjoying a meal. I’ve whipped up a simple yet satisfying Tofu Kimchi Egg Soup using ingredients I had on hand. It’s packed with delicious ingredients and makes for a fulfilling meal, especially when you need something warm and nourishing to start your day.
Ingredients
- 3 large eggs
- 3 pinches of salt (for egg mixture)
- 1/2 stalk green part of scallions
- 1 cup finely chopped kimchi
- 1/4 medium onion, finely chopped
- 1/2 Tbsp sesame oil
- 200g firm tofu, cut into bite-sized pieces
- 3 cups anchovy-kelp broth
- 1 Tbsp soy sauce for soup (guk-ganjang)
- Salt, to taste (for seasoning)
- Pinch of black pepper
Cooking Instructions
Step 1
First, crack 3 large eggs into a bowl. Add 3 pinches of salt and the green parts of 1/2 scallion stalk, thinly sliced. Whisk everything together thoroughly with a fork or whisk until well combined to create the egg mixture. Set aside.
Step 2
In a pot, combine 1 cup of finely chopped kimchi and 1/4 finely chopped onion. Add 1/2 Tbsp of sesame oil and sauté over medium-low heat until fragrant and the onion becomes translucent. Stirring constantly ensures the kimchi and onion flavors meld beautifully.
Step 3
Once the kimchi and onion are nicely sautéed and fragrant, add 200g of tofu. Continue to stir-fry, gently mashing the tofu as you go. This helps the tofu absorb the flavors of the kimchi and onion, deepening the soup’s taste.
Step 4
After stir-frying the tofu, pour in 3 cups of anchovy-kelp broth. If you don’t have this broth, water can be used, but the broth will add a richer, more umami flavor.
Step 5
Bring the broth to a boil over high heat. Once boiling, add 1 Tbsp of soy sauce for soup (guk-ganjang) to season the base. Reduce the heat to medium and let it simmer for a few minutes for the flavors to meld.
Step 6
As the soup simmers, skim off any foam that rises to the surface. While this step is optional and some prefer to leave it, removing the foam can result in a clearer broth.
Step 7
Now, it’s time to add the egg mixture. Don’t pour it all in one spot. Instead, slowly drizzle the beaten eggs in a thin stream around the pot, ensuring they don’t clump together. Stir gently in large, sweeping motions once to create beautiful ribbons of cooked egg throughout the soup.
Step 8
Finally, taste the soup and adjust the seasoning with a little salt and black pepper if needed. The amount of salt required may vary depending on the kimchi’s saltiness, so season to your preference. Serve hot and enjoy this delicious Tofu Kimchi Egg Soup!
