Friday, November 28, 2008

Vegetarian Kimchi Stew with Tofu and Enoki

A tangy quick and easy-to-prepare soup. For a robust flavour, add more kimchi juice, dried chilli flakes. Enoki mushroom can be added prior to serving, if desired.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 100g vegetarian kimchi,
° 100g silken tofu, diced
° 50g enoki mushroom, base trimmed
° 500ml water or vegetable stock
° 1 slice ginger
° 2-3 tablespoons vegetarian kimchi juice
° l tablespoon light soy sauce
° ½ teaspoon sugar
° salt to taste
° 1 tablespoon finely chopped spring onion or coriander leaves, for garnish
° dried chilli flake (optional), to taste

Method
1. Place ginger and water in a pot and bring to a boil.
2. Add in the vegetarian kimchi, tofu, enoki mushroom, kimchi juice and bring to a boil. Season to taste with light soy sauce, sugar and salt.
3. Ladle the soup into individual serving bowls and garnish with spring onion or coriander leaves. Serve immediately.

4 comments:

Anonymous said...

Is kimchi sauce a healthy sauce to be used for food? I know salty veg or fish is bad but i dont know if kimchi is different but i recalls its healthy product in Korea.

Crystal @ Blog*Spot said...

Hi

Yes, there are perfectly ok and Kimchi is a healthy stuff. The ingredients used to make kimchi are vegetables (no preservatives at all) and fish sauce. The Veg*n version does not have fish sauce or garlic/shallot.

The salty veg and fish is different, the salt content is too high. Unless you make your own salted vegetables (vinegar & salt) which is very simple and the salt can be control. I make my own salted veg.

Cheers :)

Anonymous said...

Where can I find vegetarian kimchi juice in Spore? thanks

Crystal @ Blog*Spot said...

Hi

Sorry. I haven't find a vegetarian version yet. The one i got was brought from Korea.

Cheers :)

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