Kimchi, Tofu and Tomato Egg Drop Soup
10m
prep time
25m
total time
Easy
level
10
ingredients
A cross between bún riêu and Korean jjigae, this extremely quick and easy soup is delicious, nutritious and completely soothing and comforting on colder, rainy days. It can also serve as a canvas to enjoy lots of leftovers, as anything can be added to the mix, from whatever vegetables you have to roughly chopped meat or seafood. Add as little or as much tofu as you like, and feel free to add additional herbs or chillies if you want a little spice. Serves 4 as a light meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Pour the unseasoned chicken stock or water into a saucepan and bring to the boil, then add the stock pot, cherry tomatoes, spring onions and tofu. Wait for it to come back up to a simmer, then use chopsticks or a spoon to swirl the soup.
Step 2
Gently pour in the beaten eggs while continuing to swirl. Cook for a further 2 minutes, then remove from the heat and add the kimchi, fish sauce and coriander. To serve, either pour over vermicelli noodles, ramen noodles, or steamed rice or eat as it is with crusty bread.
- Ingredients
- Based on 4 servings
-
175g Kimchi, sliced 1 x Vadasz Raw Kimchi 400g -
4 Spring Onions, sliced into 3 cm pieces 1 x Sainsbury's Spring Onions Bunch 100g -
2 Eggs, beaten 1 x Sainsbury's British Free Range Eggs Medium x6 -
300g Vermicelli Noodles, ramen noodles, steamed rice or crusty bread to serve 1 x Sainsbury's Inspired to Cook Rice Noodles 300g -
10 Cherry Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g -
1 litre Unseasoned Chicken Stock 2 x Potts' Chicken Stock 500ml -
300g Medium Firm Tofu, cut into 3 cm squares 1 x Cauldron Vegan Tofu Block 396g -
20g Coriander Leaves, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
1 Chicken Stock Cube, vegetable stock or water 1 x Knorr Stock Cubes Chicken 8x10g
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