Vegan Kimchi Soup

Fermented foods like miso and kimchi are probiotic powerhouses that balance gut flora, boost immunity and even combat anxiety. This soup uses vegetables that chef Diana Bezanski, co-owner of Fogwood & Fig, a vegan restaurant in Port Jervis, NY, had on hand. Other variations could include kale, mustard greens, thinly sliced sweet potato or broccoli. This is a spicy soup — for less heat, cut back on Korean pepper. While traditional kimchi relies on fish sauce, you can find authentic vegan variations by brands like Choi’s Kimchi Company and Seoul Raw & Healthy at national retailers. 

Spicy Vegan Kimchi Soup with Tofu

Serves one as main course

Ingredients
½ medium onion chopped
Two cloves minced garlic
1 Tbsp minced ginger
2 ½ cups water
4 ounce extra firm tofu, sliced
Handful mushrooms, sliced thin
Few snow peas
Green beans
2-3 Brussels sprouts, cut in half
½ cup vegan kimchi
Sliced scallion and red chili pepper or pinch of red chili flakes
for garnish

For the paste
2 tsp Korean red pepper powder
1 tsp red miso paste
2 tsp pure maple syrup
2 cloves minced garlic
2 Tbsp tamari

Directions
Make the paste in a small bowl and set aside. Sauté the onion in oil on medium heat for 3 minutes. Add the garlic and ginger and sauté one minute. Add the paste and ½ cup of water, and stir well, followed by the remainder 2 cups water then the tofu slices. Bring to a low boil, then lower heat to a simmer, add the mushrooms, snow peas, green beans, Brussels sprouts and kimchi and simmer covered for 3-4 minutes. Serve in bowls and top with garnish.