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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
  1. Heat oil, add onion and sauté till fragrant.
  2. 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.
  3. Add in soft tofu (make sure it is not mashed up), press lightly for it to be submerged in the soup.
  4. 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.

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