1. 1 potato, peeled and cut into small pieces.
2. Cut the meatloaf into small pieces and 2 fish balls.
3. Frozen tofu is thawed ahead of time.
4. Squeeze out the water in frozen tofu and cut into small pieces.
5. Soak the kelp knot in advance, wash and shred.
6. The cabbage kimchi is set aside.
7. Take half a bag of cabbage kimchi and chop finely.
8. Wash enoki mushrooms in moderation.
9. While preparing the ingredients, put the meatloaf, fish balls and eight-point pot water in a small pot and bring to a boil.
10. Bring to a boil and add the diced potatoes.
11. Bring to a boil and continue to cook for ten minutes to cook the potatoes and make a thicker soup.
12. Add kimchi to the pot and boil, taste the taste, add salt and light soy sauce to increase the saltiness and umami taste.
13. Cook for a while and then add frozen tofu cubes and cook for a while.
14. , And then add seaweed silk.
15. Finally, add enoki mushrooms and boil them.
16. You can eat it while cooking, and just add some to cook after you have finished it.
Tips:The soup base is more delicious with bone broth!
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