Update food_related/tofu_curry.md

food_related/tofu_curry.md

@@ -32,4 +32,45 @@
 ## Notes:
 - No need to thaw the frozen bell peppers before adding them to the curry.
 - Feel free to add other vegetables you have on hand, fresh or frozen.
-- Leftover curry often tastes even better the next day as flavors meld.
+- Leftover curry often tastes even better the next day as flavors meld.
+
+---
+
+# Vegetarian Kimchi Tofu Soup Recipe
+
+## Ingredients:
+- 2 cups kimchi, chopped
+- 1 block (about 14 oz) soft tofu, cubed
+- 4 cups vegetable broth
+- 3 cloves garlic, minced
+- 2 green onions, chopped
+- 1 tablespoon gochugaru (Korean red pepper flakes), optional
+- 2 tablespoons soy sauce
+- 1 teaspoon sesame oil
+- 1 cup mushrooms, sliced
+- 1/2 onion, diced
+- 1 tablespoon vegetable oil
+- 1 teaspoon sugar (optional)
+- 1 egg (optional)
+
+## Instructions:
+
+1. Heat vegetable oil in a pot over medium heat. Add diced onion and sauté until translucent.
+
+2. Add minced garlic and sliced mushrooms. Cook for 2-3 minutes until mushrooms start to soften.
+
+3. Add kimchi and gochugaru (if using). Stir-fry for about 5 minutes until the kimchi is slightly softened.
+
+4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
+
+5. Add soy sauce, sugar (if using), and cubed tofu. Simmer gently for another 5 minutes.
+
+6. Taste and adjust seasoning if needed.
+
+7. If using an egg, crack it into the soup and let it cook for about 1 minute.
+
+8. Remove from heat and stir in sesame oil.
+
+9. Garnish with chopped green onions.
+
+Serve hot with a side of rice if desired. Enjoy your homemade kimchi tofu soup!