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Korean Kimchi Tofu Soup | Spicy & Warming
(0)
25 min
Quick
Gurkerl Küche
Wärmende koreanische Kimchi-jjigae mit zartem Tofu, aromatischen Shiitake-Pilzen und feinem Sesamöl. In nur 25 Minuten fertig auf dem Tisch – vollgepackt mit kräftigem Umami und wohltuender Schärfe.
Ingredients
Preparation method
Preparation
Gently pat the tofu dry and cut it into approx. 2 cm cubes. Roughly chop the kimchi, reserving some of the kimchi juice. Clean the shiitake mushrooms and cut them into fine strips.
Finely chop the garlic and ginger. Wash the spring onions, cut the white part into thin rings (for the soup base), and slice the green part diagonally into rings and set aside for garnish.
Instructions
Heat the sesame oil in a medium pot over medium heat. Gently sauté the white part of the spring onions, garlic, and ginger for about 1 minute until wonderfully fragrant.
Chef's tip
For even more umami, you can stir a teaspoon of gochujang (Korean chili paste) or a little miso paste into the broth.
The riper and more sour the kimchi is, the better it tastes in this soup.
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