Korean Kimchi Tofu Soup

Name: Korean Kimchi Tofu Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g kimchi; A box South Tofu; 50g Pork belly; 1/2 root squash; 60g Enoki mushroom; 1/2 potato

by Shui Miaomiao

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

It has been raining for several days, cold and humid. At this time, a warm bowl of Korean kimchi tofu soup can best meet the needs, because the kimchi tofu soup itself has the effect of dispelling cold and dampness.

1 roll of Korean spicy cabbage, appropriate sliced pork belly, 1 piece of tofu, half zucchini, 1 small handful of enoki mushroom, half a potato, 1 tablespoon of Korean miso, appropriate amount of green onion, ginger and garlic, appropriate amount of salt, and appropriate amount of rice water.

Ingredients

300g Kimchi
A box South Tofu
50g Pork Belly
1/2 root Squash
60g Enoki Mushroom
1/2 Potato

Korean Kimchi Tofu Soup

1. Sliced pork belly and potatoes for later use

2. Sliced zucchini, cut Korean kimchi into small pieces

3. Cut the tofu into thick slices about 0.5cm thick (soft tofu is not easy to handle, it doesn’t matter if you cut it larger), wash the rice once and then put it in water, rub the rice with your hands and leave the second round of rice water for use.

4. Pour a little oil in the pan, add green onion, ginger, garlic and fry until fragrant, add pork belly and fry to get the oil, add spicy cabbage and stir evenly

5. Mix the Korean miso and rice water evenly, put it in the pot, add the zucchini slices and potato slices, boil, turn to low heat for about 10 minutes, add the enoki mushrooms and tofu, cook until it tastes, then remove from the heat, according to the individual Season with salt to taste