Kimchi Tofu Soup

Name: Kimchi Tofu Soup
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 30g onion; 30g potato; 45g Enoki mushroom; 75g kimchi; 150g tofu; 3 teaspoons Korean miso; 10ml Soy sauce; 10ml olive oil; Some salt

by Meng Wanqing

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Originally, I wanted to name this dish "Smecta Kimchi Tofu Soup", but I thought it was too cool, so I changed it to this low-key name. I didn't add pork belly to the kimchi soup. First, to control the calorie intake; second, it was hot and I didn't want to eat meat. But if it is autumn and winter, it is still very good to put a few slices of pork belly.

Ingredients

30g Onion
30g Potato
45g Enoki Mushroom
75g Kimchi
150g Tofu
3 teaspoons Korean Miso
10ml Soy Sauce
10ml Olive Oil
Some Salt

Kimchi Tofu Soup

1. Of course, prepare the ingredients.
Cut tofu into cubes, slice potatoes, and shred onions.

2. Put olive oil in the pot and heat it up.
Add onion and spicy cabbage and sauté until fragrant.

3. Add water to the pot, bring to a boil, add Korean miso, light soy sauce, and salt.

4. Add tofu, bring to a boil, turn to medium-to-low heat, and taste slowly.

5. Add the potato chips and cook the potato chips until they are ripe.

6. At this point, add enoki mushrooms and cook for a while.
Turn off the heat, cover the lid, and simmer to let the enoki mushrooms completely break off.