Kimchi Tofu Soup
Korean flavours, made easy🍲
This Kimchi Tofu Soup is spicy, comforting, and ready in just 15 minutes, perfect for one! 🙋♀️
This Kimchi Tofu Soup is spicy, comforting, and ready in just 15 minutes, perfect for one! 🙋♀️
Ingredients:
2 tbsp OKI Premium Sunflower Oil
2 cloves garlic
1 red onion
200g chicken meat
200g kimchi
600ml water
1 tbsp gochujang
1 tsp soy sauce
½ tbsp salt
King oyster mushroom
Enoki mushroom
Tofu
Green Chilli
2 cloves garlic
1 red onion
200g chicken meat
200g kimchi
600ml water
1 tbsp gochujang
1 tsp soy sauce
½ tbsp salt
King oyster mushroom
Enoki mushroom
Tofu
Green Chilli
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. Heat OKI Premium Sunflower Oil in a Korean claypot over medium-high heat. Add the garlic and onion, sauté until fragrant.
2. Add the chicken and kimchi. Stir-fry until well combined and fragrant. Pour in the water and bring to a boil over medium-high heat. Add gochujang, soy sauce, and salt, then stir well.
3. Once boiling, reduce the heat to medium-low. Add the king oyster mushrooms and enoki mushrooms, and simmer for about 5 minutes. Add the tofu and simmer for another 1 minute.
4. Garnish the soup with green chilli or spring onions. Serve hot and enjoy.
2. Add the chicken and kimchi. Stir-fry until well combined and fragrant. Pour in the water and bring to a boil over medium-high heat. Add gochujang, soy sauce, and salt, then stir well.
3. Once boiling, reduce the heat to medium-low. Add the king oyster mushrooms and enoki mushrooms, and simmer for about 5 minutes. Add the tofu and simmer for another 1 minute.
4. Garnish the soup with green chilli or spring onions. Serve hot and enjoy.
