Hot Tofu & Kimchi Soup

Name: Hot Tofu & Kimchi Soup
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 150 g Chicken OR Pork *thinly sliced and cut into bite-size piece; 2 cups Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder; 2 Spring Onions *cut into 3cm long pieces; 1 small clove Garlic *finely chopped; 1 teaspoon Sesame Oil; 1 tablespoon Gochujang (Korean Spicy Miso) *add more if you like; 1 tablespoon Mirin *Mirin adds sweetness to the soup; 1/2-1 teaspoon Soy Sauce *alter the amount; 300 g Silken Tofu *OR other soft type Tofu, cut into the size that is easy to eat; 1/4 cupful Kimchi *cut into bite-size if large

Hiroko Liston @hirokoliston

Melbourne, Australia

I am not really good with spicy food. Chilli triggers severe sweating to me. This soup looks very spicy, doesn’t it? I actually added quite a bit of Gochujang (Korean Spicy Miso) to this soup, and of course Kimchi as well. It is spicy, but the spiciness is comforting and warming. This is an absolutely lovely soup to enjoy on a cold day like today.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 Servings

150 gChicken OR Pork *thinly sliced and cut into bite-size piece
2 cupsChicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
2Spring Onions *cut into 3cm long pieces
1small clove Garlic *finely chopped
1 teaspoonSesame Oil
1 tablespoonGochujang (Korean Spicy Miso) *add more if you like
1 tablespoonMirin *Mirin adds sweetness to the soup
1/2-1 teaspoonSoy Sauce *alter the amount
300 gSilken Tofu *OR other soft type Tofu, cut into the size that is easy to eat
1/4cupful Kimchi *cut into bite-size if large

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Steps

10 minutes

1

Heat Sesame Oil in a saucepan over medium heat, cook Chicken (OR Pork), Garlic and lighter colour parts of Spring Onions for a minute. Add Chicken Stock and Gochujang (Korean Spicy Miso), and bring to the boil. Stir to help Gochujang to dissolve.
2

Add Mirin and Soy Sauce, then add Silken Tofu, and heat until Tofu is warmed up. Add Kimchi and enjoy.