Recipe Menu
Picture of Kimchi Soup Recipe With Tofu and Bacon
asian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1195 kcal 60 %
  • Fat 79 g 122 %
  • Saturated 20 g 102 %
  • Carbs 67 g 22 %
  • Fiber 24 g 98 %
  • Protein 65 g 130 %
  • Cholesterol 75 mg 25 %
  • Sodium 2958 mg 123 %
  • Calcium 1177 mg 118 %
  • Magnesium 277 mg 66 %
  • Potassium 5259 mg 112 %
  • Iron 12 mg 64 %
  • Zinc 7 mg 61 %
  • Phosphorus 978 mg 140 %
  • Vitamin A 115 µg 13 %
  • Vitamin C 29 mg 32 %
  • Thiamin (B1) 1 mg 57 %
  • Riboflavin (B2) 1 mg 52 %
  • Niacin (B3) 7 mg 42 %
  • Vitamin B6 1 mg 107 %
  • Folate equivalent (total) 336 µg 84 %
  • Vitamin B12 1 µg 24 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 2 mg 12 %
  • Vitamin K 728 µg 607 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Soup With Tofu and Bacon

Ingredients

  • 4 ounces bacon, chopped (from 4 slices)
  • 1 yellow onion, thinly sliced
  • 2 tablespoons fresh ginger, finely chopped (from a 1-inch piece)
  • 2 cloves garlic, finely chopped
  • 16 ounces kimchi
  • 4 cups vegetable broth
  • 1 tablespoon gochujang or kimchi paste
  • 14 ounces silken tofu, torn into pieces
  • 4 teaspoons toasted sesame oil
  • 4 scallions, thinly sliced
  • Freshly ground black pepper

Login or Join to leave a comment

Login Join

Discussion (0)