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This Korean-inspired kimchi and tofu oatmeal is a delicious way to enjoy your morning oats. Flavorful, nutritious, protein-packed, and only 15 minutes total time.
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Korean-Style Oatmeal with Kimchi and Tofu

This Korean-inspired kimchi and tofu oatmeal is a delicious way to enjoy your morning oats. Flavorful, nutritious, protein-packed, and only 15 minutes total time.

Course Main Course
Cuisine American, Korean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Sharon Chen

Ingredients

  • 1 cup Kettle & Fire Beef Bone Broth (flavor of your choice)
  • 1/2 cup mirepoix (chopped onion, celery, and carrots)
  • 1/2 cup firm tofu cut into small cubes
  • 1 large egg beaten
  • 1/3 cup oats
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup kimchi

Instructions

  1. In a small saucepan, heat up bone broth over high heat. Add mirepoix and bring to a boil. Add tofu and let it cook for a minute.

  2. Pour the beaten egg into the pan while stirring constantly but gently so you don’t break up the tofu cubes. It should take a few seconds for the egg to cook. Remove from heat immediately.

  3. Stir in oats and cover; let it sit for 5 minutes.

  4. Uncover and season with salt and pepper.

  5. Dish and top with kimchi.

Recipe Notes

Notes: The nutrition facts are calculated using Kettle & Fire Chicken Bone Broth.