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Korean Kimchi Tofu Soup | Spicy & Invigorating
(0)
25 min
Quick
Gurkerl Küche
Eine herrlich aromatische, koreanische Kimchi-Tofu-Suppe (Kimchi-Jjigae) mit zartem Tofu, frischen Shiitake-Pilzen und feinem Sesamöl. Vollgepackt mit Umami und in weniger als 25 Minuten fertig!
Ingredients
Preparation method
Preparation
Cut the tofu into bite-sized cubes. Clean the shiitake mushrooms and slice them into strips. Roughly chop the kimchi. Wash the spring onions and cut into fine rings, setting aside the fresh green parts for garnishing later. Peel and finely chop the garlic cloves.
Preparing the soup base
Heat the sesame oil in a medium saucepan. Sauté the chopped garlic, the white parts of the spring onions and the roughly chopped kimchi over medium heat for about 3 to 4 minutes until wonderfully fragrant.
Deglaze with the soy sauce and stir in the cane sugar. Then add the vegetable broth and about 2 tablespoons of spicy kimchi juice and bring the soup to a boil once.
Chef's tip
If you like it even spicier, you can sauté half a teaspoon of Korean Gochujang paste along with the kimchi.
A bowl of freshly cooked sushi rice or jasmine rice makes a wonderfully filling side dish.
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