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Chef’s RECIPE@ホーム

Kimuchi soup with spicy cod roe

Raw Seafood (Sashimi)

Soup

Whisky with Soda

Spicy cod roe add lots of flavor to this soup. You only need 3 ingredients - tofu, kimuchi and spicy cod roe. Quick and easy.

Processed seafood used

Akiko I. Yoon

Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.

Servings
Serving 2
Cooking time
15 min
Total servings
Serving 2
Cooking time
15 min

Ingredients

Kimuchi
200g
Soft tofu
1 pack
Spicy cod roe
2 pieces
Chinise chive (cut 3-4 cm long)
some
Dashi (Japanese soup stock) / water
6 cups

Directions

  1. Heat sesame oil in a pan and stir fry kimuchi thoroughly.
  2. After stir frying for 3-4 minutes, pour Dashi (Japanese soup stock) or water in a pan. Simmer for 6-7 minutes.
  3. Cut tofu into large pieces and spicy cod roe into half. Then simmer.
  4. After simmering for 2-3 minutes, add Chinese chive then trurn heat off.

Remarks

Do not stir while simmering once tofu and spicy cod roe were added to soup.

Best paring with Whisky with Soda