The cold spring these few days has been really uncomfortable.
Spring is a fickle season. It is often sunny during the day, warm and comfortable, but chilly in the morning and evening.
Drinking a bowl of warm hot soup in this weather must be an extremely happy thing. It will be slightly spicy and warm.
Korean pickle and tofu soup
By SimBailey
Recipe Recommendations
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Korean pickle and tofu soup
1
Prepare all the ingredients.
2
Soak slices of tofu in light salt water for 10 minutes.
3
Cut kimchi into small pieces, cut tofu into triangles, cut ham into semi-round slices, and cut mushrooms into strips.
4
Minced garlic and chopped green onions into sections.
5
Add a little sesame oil to the pan and heat it up.
6
Pour in kimchi and stir fry until fragrant.
7
Add appropriate amount of water.
8
Add tofu and mushrooms.
9
Add half of the mashed garlic and spring onions and cook for 10 minutes.
10
Add tofu.
11
Add soy sauce.
12
Cook with salt for 5 minutes.
13
Put the ham in.
14
Add the other half of the onion and garlic.
15
Add a little chicken essence and bring to a boil and turn off the heat.Korean pickle and tofu soup Make Tips
Kimchi must be stir-fried first to give its fragrance, and then added water to fire it, so that the soup will taste better. Put the ham to boil again at the end. The ham will taste a little greasy if it is cooked for a long time.