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