Kimchi soup with braised tofu
Ingredients
- 1 tbsp sesame oil
- 2 tbsp gochujang
- 1 tsp sugar
- 3 spring onions, thinly sliced
- 2cm ginger, cut into matchsticks
- 2 cloves garlic, crushed
- 1 onion, roughly diced
- 1 tbsp gochugaru
- 160g kimchi
- 1 litre vegetable stock
- 30g dry shiitake mushrooms
- 450g braised tofu
- 2 tbsp rice-wine vinegar
- 200g broccoli florets
- Pak choi
- Fine sea salt
- 25g coriander
Steps
- Add ingredients from sesame oil to onion to the wok over medium heat. Cook stirring occasionally until the vegetables start to soften.
- Stir in the kimchi, gochugaru, stock, mushrooms and tofu and bring to a boil.
- Turn down the heat to a simmer and leave to cook for about 15 minutes, until the mushrooms are soft.
- Add the broccoli and simmer until the broccoli becomes bright green.
- Add the vinegar, pak choi and salt to taste. Take off the heat and stir to combine.
- Stir in the coriander, divide the soup between four large bowls and serve at once.