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.
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.
ReplyDeleteHi
ReplyDeleteYes, 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 :)
Where can I find vegetarian kimchi juice in Spore? thanks
ReplyDeleteHi
ReplyDeleteSorry. I haven't find a vegetarian version yet. The one i got was brought from Korea.
Cheers :)