Kimchi Soup with Canned Tuna
Level
easy
Cooking
30 min
Preparation
10 min
Ingredients
Servings
4
Kimchi Chopped into bite-size | 300 g |
Kimchi juice From the kimchi packet | 2 tbsp |
Ayam Brand Tuna Drained | 1 can |
Firm Tofu Sliced, 0.5cm thick | 2 blocks |
Garlic Minced | 1 tbsp |
Vegetable or chicken stock cube | 1 |
Soy Sauce | 1 tbsp |
Water | 4 cups |
Spring Onion Cut into 3-4cm long | 4 stalks |
Salt, to taste | 1 pinch |
Cooking oil | 1 tbsp |
How to cook
Start Cooking
- Heat cooking oil in a shallow, heavy pot or pan.
- Sauté garlic for 20 seconds, then add kimchi and fry for 1 minute.
- Add water, kimchi, kimchi juice and stock cube. Cook on medium heat for 20 minutes.
- Add tuna and tofu and cook for another 5 minutes until tofu turns soft.
- Add soy sauce and salt to taste. Stir well.
- Garnish with the chopped spring onions and serve hot with rice.
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