Japanese Scallion Kimchi soup
Indulge in hot kimchi soup in the afternoon. This Japanese Scallion Kimchi soup recipe combines kimchi with tofu. Season with fish broth powder, Korean chili, and gochujang. Crack a few eggs into the bowl to add protein.
Ingredients for Japanese Scallion Kimchi soup
- Bacon, sliced or pork belly (chopped) 100 g
- 1 teaspoon garlic powder (or 3 minced garlic cloves)
- 1 tsp ginger powder (or 1 tsp minced ginger)
- 1/4 teaspoon chili powder or Korean chili
- Kimchi 150-200 g.
- 2 cups of water
- 2 tablespoons dashi (fish broth powder) (1/2 cubes of chicken or pork bouillon, or appropriate amount of water to soak the dried fish)
- Gochujang (Korean chili sauce) 1-2 tbsp.
- Miso (Japanese soybean paste) or Thai soybean paste 1 tbsp.
- Kinu tofu or banana leaf tofu (diced large) 1/2-1 cubes
- 1 egg
- Japanese spring onions, sliced
Instruction
1. Put bacon and stir fry in a pan, enough oil to come out, then add garlic, ginger and chili powder and stir to combine. Stir-fry until the bacon is fragrant, add kimchi (with kimchi juice) to stir-fry, add water.
2. Season with fish soup powder, gochujang and miso. Stir well.
3. Add tofu Wait a moment for the tofu to absorb the broth. (takes about 2-3 minutes)
4. Crack an egg into it, turn off the heat, put it in a bowl, sprinkle with spring onions, ready to serve.
According to ufabet
