Korean chili tofu soup
By VicentaLakin
Recipe Recommendations
- spicy cabbage 50 grams
- tofu 4 small pieces
- clams appropriate amount
- mung bean sprouts appropriate amount
- Korean chili sauce a spoonful
- Jiang 3 tablets
- garlic 2 cloves
- soy sauce a small spoonful
- salt appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Korean chili tofu soup
1
Add salad oil and ginger and garlic and put it in chili for about three minutes
2
Add a proper amount of water, put it in Korean chili sauce, smoke, tofu and cook it for another 10 minutes
3
Three minutes after the bean sprouts are boiled, the clams are boiled to the shell open, the salt is in the right amount, the onions are on the pot