Kimuchi soup with spicy cod roe
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
-
本格辛子明太子900g
株式会社マルイチ高橋商店(宮城県)
詳しくはこちら
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
- Heat sesame oil in a pan and stir fry kimuchi thoroughly.
- After stir frying for 3-4 minutes, pour Dashi (Japanese soup stock) or water in a pan. Simmer for 6-7 minutes.
- Cut tofu into large pieces and spicy cod roe into half. Then simmer.
- 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.