Kimchi Tofu Soup

Made with kimchi (5 tbsp); rice vinegar (1 tbsp); 1 box of silken tofu (200 g); 2 eggs, beaten; a few fish tofu cubes (optional); 500 ml of chicken/vegetable stock and a dash of water.

If you like more heat, add in 1/2 tbsp of chopped chillies.

Seafood version is equally nice, seafood stock with shrimps, squids and mussels.

A satisfyingly simple soup and rice dish done.

 

 

 

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2 Comments Add yours

  1. stella says:

    thanks for sharing this recipe! i can’t wait to try it myself at home (: which brand of kimchi do u recommend?

  2. adel h says:

    Stella: Hi, thanks for dropping by. I just grabbed the one available at the local supermarket. I recommend the kimchi made of napa/Chinese cabbage, that would be the best.

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