Friday, July 11, 2014

Tofu Kimchi Soup

Tofu Kimchi Soup
I've been meaning to make this for so long, but Hubby doesn't like kimchi, so it didn't make sense to make it when he was home. Luckily we have friends visiting and he's been out with them lots so I got to make foods that I like to eat without having to make separate meals for him; and this was one of those meals. WAHAHAHAH! :D

Tofu Kimchi Soup
(serves 4-6)

  • 700g package smooth tofu, cut into bite size pieces, or sliced into 1/2" x 2" pieces
  • 3 cups kimchi, with juices
  • 3 cups mushrooms, sliced
  • 3/4 lb fish tofu/pork belly/pork shoulder
  • 3 cups water
  • 2 green onion, cut into 2 inch long pieces
  • 1 Tbsp gochujang
  • 1 Tbsp sugar

  1. Heat up a large pot over medium high heat. Add kimchi, mushrooms, fish tofu/pork, water, gochujang and sugar. Mix well and bring to a boil. Boil, uncovered, for 30 minutes.
  2. Add tofu and green onion. Lower heat to medium low and cook for another 10 minutes. 
  3. Serve with rice and a fried egg (and other side dishes).