Korean Kimchi Seafood Tofu Soup

Fresh and spicy soup with soft glutinous tofu and delicious vegetable kimchi ~~ The best summer soup ~~

Fresh and spicy soup with soft glutinous tofu and delicious vegetable kimchi ~~ The best summer soup ~~

Material

Kimchi a little
Korean soft tofu 1 piece
Shiitake mushrooms 7-8
White radish 1 segment
Crab sticks 6-8
Fish Ball a little
Fresh shrimp a little
Wangcai a little
Rice cake a little
Sooty
soy sauce
starch
Paprika
sesame oil
sesame oil
salt
shallot

Put half a pot of water in a ceramic saucepan, add the cleaned headless shrimps and vegetables, and cook until the water boils.

In the process of boiling water in a ceramic pot, wash the shiitake mushrooms and cut them into slices, peel and shred the white radish, and cut the shallots into minced shallots. Crab sticks are divided into 3 sections, and the fish balls are cut in half. Korean soft tofu is divided into four-centimeter-square pieces.

Mix a small amount of soy sauce and old soy sauce (ratio about 1: 3) in a small bowl, add sesame oil, chili powder and a little starch, and mix into a paste.

Add a small amount of oil in the excess, add the minced scallion and stir-fry after the oil is hot, then add the sliced shredded radish shiitake mushrooms and Korean-style kimchi slices. Add salt to taste. After frying, directly import the boiled ceramic pot. Add chopped crab sticks, fish balls and rice cakes.

Add the blended sauce and mix well. Wait for the water to boil again and add Korean soft tofu.

Once the water is boiled again, you can enjoy it ~

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