Korean Kimchi Tofu Soup
Runny Egg

A cozy, lifestyle fat-loss meal for one featuring savory fermented kimchi, silky tofu, and vegetables simmered in a rich broth topped with a runny egg yolk.

Ingredients

• 1 tbsp light soy sauce
• 1 tbsp chili powder
• 1 tbsp Korean chili paste
• to taste zero-calorie sugar
• 1 onion
• 1 cup napa cabbage kimchi
• 1 block tofu
• 1 cup mushrooms
• 1/2 zucchini
• 1 tbsp wakame seaweed
• 2 green and red peppers
• 1 egg
• a few drops sesame oil
• as needed cooking oil

Instructions

1. 1Mix the sauce ingredients

   

   Combine light soy sauce, chili powder, zero-calorie sugar, and Korean chili paste in a small bowl. Add a little water and mix well until thoroughly blended into a smooth, red sauce base.

   Tip: Mixing the sauce in advance ensures the flavors blend evenly before hitting the pan.
2. 2Sauté the minced onions

   

   Add cooking oil to a black frying pan and heat it up. Toss in the minced onions and stir-fry continuously until they become translucent and aromatic.

   Tip: Sautéeing onions on medium heat builds a sweet, flavorful foundation for the soup.
3. 3Stir-fry the kimchi

   

   Add chopped napa cabbage kimchi directly into the pan with the sautéed onions. Stir-fry everything together for a short while until the kimchi softens slightly and absorbs the onion flavors.

   Tip: Stir-frying kimchi before adding liquid enhances its savory depth and removes raw pungency.
4. 4Pour in the prepared sauce

   

   Pour the pre-mixed red sauce from the glass bowl straight into the frying pan over the stir-fried kimchi and onions.

   Tip: Make sure to scrape out any remaining sauce from the bowl so the seasoning proportions remain accurate.
5. 5Add boiling water

   

   Pour an appropriate amount of boiling water directly into the pan over the seasoned kimchi mixture to form the soup base.

   Tip: Using boiling water helps the soup come back to a simmer quickly and speeds up cooking time.
6. 6Add vegetables and tofu

   

   Arrange all your chosen ingredients into the boiling broth, including sliced tofu, mushrooms, zucchini, wakame seaweed, and green and red peppers.

   Tip: Add firmer vegetables first or all at once if simmering together for 5 to 8 minutes.
7. 7Simmer the soup with a lid

   

   Cover the pan with a glass lid and let the soup simmer over medium heat for 5 to 8 minutes, allowing all the ingredients to thoroughly meld and cook together.

   Tip: Keep the heat at a steady medium so the broth simmers gently without boiling over.
8. 8Crack an egg into the soup

   

   Crack a fresh egg directly into the center of the simmering soup to boost the protein content and enrich the broths texture.

   Tip: Simmer for about 3 minutes after adding the egg so the white sets while the yolk stays deliciously runny.
9. 9Add pepper garnishes

   

   Take the soup off the heat, then garnish the top of the cooked soup with freshly sliced green and red peppers for added color and flavor.

   Tip: Adding the peppers at the very end preserves their vibrant color and slight crispness.
10. 10Drizzle with sesame oil

    

    Finish the dish by drizzling a few drops of aromatic sesame oil over the top to elevate the fragrance before serving.

    Tip: Add the sesame oil after turning off the heat to prevent it from losing its delicate aroma.

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