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4 Serves
50 Mins
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
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Vitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
1636 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Stir in the kimchi and assorted vegetables, then pour in the vegetable broth.
Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
Gently fold in the tofu cubes and season with salt and black pepper to taste before serving.
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g23
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Thai
Indian