Spicy Kim chi Tofu Soup
A common korean soup prepared using fermented Kim chi and best served with side dishes.
| 1 tbsp | Sesame oil |
| Korean chilli paste | Bombay onion, diced |
| 2 tsp | Korean chilli paste |
| 1 medium | Zucchini, diced |
| 1 cup | Kim chi, coarsely cut |
| 1 tbsp | TUMIX® Chicken Stock Seasoning (mixed with 3 cups of hot water) |
| 1 tsp | Soy sauce |
| 1 packet | Soft tofu, cut into thick slices |
| 5 | Eggs |
| 2 pieces | Spring onion, coarsely cut |
| To taste | AJI-SHIO® Flavoured Pepper |
- Heat oil, add onion and sauté till fragrant.
- Add chilli paste then zucchini, together with chopped kim chi. Stir-fry for a couple of minutes. Pour in TUMIX® Chicken Stock Seasoning broth and soy sauce. Allow to simmer for 5 minutes.
- Add in soft tofu (make sure it is not mashed up), press lightly for it to be submerged in the soup.
- Break in the eggs, careful not to break the yolks. Spoon into individual bowls and sprinkle in the spring onion and dashes of AJI-SHIO® Flavoured Pepper.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
