Gut-Health Kimchi and Tofu Soup

Heat the sesame oil in a large soup pot over medium heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. Stir in the chopped kimchi and cook for 4–5 minutes, allowing it to soften and develop a deeper flavor.

Add the gochujang and soy sauce, stirring well to coat the kimchi. Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes so the flavors can blend together.

Gently add the tofu cubes to the simmering soup. Cook for another 5–7 minutes, allowing the tofu to heat through without breaking apart. Taste the broth and adjust with salt or black pepper if needed.

Turn off the heat and drizzle in the toasted sesame oil. Ladle the soup into bowls and garnish with sliced scallions and toasted sesame seeds. Serve hot on its own or alongside steamed rice for a complete meal.