Kimchi Rice Cake Tofu Soup

Kimchi Rice Cake Tofu Soup

by Yoha Kitchen

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

I made my own kimchi, every time I almost finished eating, I would use kimchi soup and the remaining kimchi to stew the rice cake tofu soup once, and drink a bowl of warmth in winter.

Ingredients

Kimchi Rice Cake Tofu Soup

1. Prepare all the ingredients, cut the rice cake along the gap, rinse the old tofu with boiling water, and cut into small pieces

Kimchi Rice Cake Tofu Soup recipe

2. Put oil in the automatic pot, put the chopped green onion, use the manual function to heat, burst the fragrance of the chopped green onion

Kimchi Rice Cake Tofu Soup recipe

3. Then add kimchi, tofu, rice cakes, and 3 cups of water

Kimchi Rice Cake Tofu Soup recipe

4. Continue to use the manual function, and adjust the firepower to medium and high firepower by turning the knob under the handle

Kimchi Rice Cake Tofu Soup recipe

5. After boiling, add a tablespoon of Korean chili paste and stir well

Kimchi Rice Cake Tofu Soup recipe

6. Continue to use the manual function, turn down the heat, and simmer for 15 minutes. When the rice cake is very soft, turn off the heat.

Kimchi Rice Cake Tofu Soup recipe

Tips:

1. The rice cake has not been cooked beforehand, just cook it in the kimchi soup
2. After simmering for 10 minutes, stir frequently with a spatula to prevent the rice cake from sticking to the bottom
3. Kimchi has a taste, chili sauce also contains salt, so there is no need to put salt in the soup

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