Rice Cooker Kimchi Tofu Soup
7
- Prep Time5 min
- Total Time25 min
- MakesServes 2
Recipes by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
This quick, one-pot riff off soondubu—a Korean tofu stew—is made simple with a rice cooker. I make it often for a WFH lunch, and sometimes eat it straight out of the bowl.
Ingredients
2 ½ cups chicken stock
1 cup chopped kimchi
1 pkg (300 g) silken tofu, chopped
½ cup short-grain rice
To serve
1 tbsp sesame oil (for serving)
Sliced scallions (for serving)
Instructions
Combine: Place the chicken stock, chopped kimchi, silken tofu, and short-grain rice into the bowl of your rice cooker.
Cook: Set the rice cooker to its standard "Cook" or "White Rice" setting.
Finish: Once the cycle is complete and the rice is tender, divide into bowls.
Serve: Drizzle with sesame oil and top with sliced scallions.
Get more rice cooker inspo in this handy guide.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
