A korean meal is never complete without kimchi soup and this evening this soup dish was the star of the meal! I took the recipe from The Modern Vegetarian blog again and did some slight adjustment based on a few other recipes I saw online. Although mine did not look as fancy as this stone pot version, it tasted so good and was quite spicy just the way it was done in most korean restaurant!
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 100g vegetarian kimchi, (I bought mine at Fortune Centre and it can be found in most vegetarian stalls!)
° 100g silken tofu, diced (I used firm tofu)
° 50g enoki mushroom, base trimmed (I used 3 packets and I think the mushrooms should be placed later as mine ended up too soggy!)
° 500ml water or vegetable stock (I used organic vegetable stock)
° 1 slice ginger (Used chopped garlic and onions instead)
° 2-3 tablespoons vegetarian kimchi juice (I used korean red pepper paste instead)
° l tablespoon light soy sauce
° ½ teaspoon sugar (Used 2 tablespoon of sunflower oil to saute the onions and garlic first)
° salt to taste (Did not add this)
° 1 tablespoon finely chopped spring onion or coriander leaves, for garnish (Did not add this)
° dried chilli flake (optional), to taste (Did not use this)
1. Add oil in pan and fry onions and garlic.
2. Add in the vegetarian kimchi, vegetable stock, tofu, enoki mushroom, red pepper paste and bring to a boil. Season to taste with light soy sauce, sugar and salt. (I did not add any as the flavours from the kimchi and paste was salty enough).
3. Ladle the soup into individual serving bowls and garnish with spring onion or coriander leaves. Serve immediately.
This dish was super easy to make and the flavours got richer each time I heated it up. My parents were so impressed and requested me to make more korean dishes from now on! What a perfect soup for a rainy evening:)