3 tablespoons canola oil, divided 1 tablespoon garlic paste 2 teaspoons ginger paste 4 cups lower-sodium vegetable or no-chicken broth 2 cups kimchi, drained 2 cups classic coleslaw mix 1 (14 ounce) package extra-firm tofu, drained and cubed (3/4-inch) 5 medium scallions, cut into 1-inch pieces 1 tablespoon reduced-sodium soy sauce 4 large eggs 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds
STEP-1
Heat 2 tablespoons canola oil in a medium Dutch oven over medium heat. Stir in garlic paste and ginger paste; cook, stirring constantly, until fragrant, about 1 minute.
STEP-2
Stir in broth, kimchi and coleslaw mix; bring to a boil over high heat.
STEP-3
Reduce heat to medium-low and add tofu, scallions and soy sauce; cook, stirring occasionally, until the tofu is heated through, about 5 minutes.
STEP-4
Meanwhile, heat the remaining 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
STEP-5
Crack eggs, 1 at a time, into the pan; cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.
STEP-6
Divide the soup among 4 bowls. Top each with a fried egg. Drizzle with sesame oil and top with sesame seeds.