Kimchi Tofu Soup Food

KIMCHI TOFU SOUP

Steps:

• Put the chili soybean paste into a pot
• Add kimchi and water and mix it well. Then, turn on fire to small until it's boiling.
• Cut soft tofu into cubes
• Once the soup is boiling add the tofu and simmering for few minutes.
• Enjoy this simple, easy, spicy and tender Korean soup.

KIMCHI SOUP

Steps:

• Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Steps:

• Cut up vegetables, kimchi and tofu and set aside.
• Rinse meat, cut into thin strips 1-2" long.
• Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
• Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
• In a separate bowl, combine soup base ingredients and mash together.
• Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
• Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
• Taste soup for adjustments; add water as needed, or make extra soup base if needed.
• As soon as the meat is done, turn the heat down to low, add the tofu slices.
• Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

KIMCHI AND TOFU SOUP

Steps:

• Heat sesame oil in a pan and sauté kimch for a few minutes.
• Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
• Cover and bring to boil. Reduce heat and cook until vegetables are soft.
• Add scallions and cook a few more minutes.
• Adjust the taste with some salt (about 1/2 tsp).
• Transfer the soup to bowls, infuse love and serve!

KIMCHI SOUP WITH TOFU AND CLAMS

Steps:

• Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
• Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
• Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
• Divide soup and clams among bowls. Top with scallions.

KIMCHI, ENOKI, AND TOFU STIR-FRY

Steps:

• Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
• Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.