Kimchi Soup with Egg, Tofu, and Wood Ear Mushrooms
Soups • Japanese
Description
Kimchi soup with egg, tofu, and wood ear mushrooms
Ingredients
- Gochujang Paste 0 oz
- Chicken Egg 1 piece
- Dried Chinese mushrooms 0 oz
- Wakame Seaweed 0 oz
- Tofu 0 oz
- Chili jam 1 teaspoon
- Soy Sauce 2 tablespoons
Step-by-Step Guide
Step 1
Soak the wood ear mushrooms in warm water and keep them until they soften and increase in size by 2-3 times, as well as the wakame seaweed.
Step 2
Once the mushrooms have softened, cut them into serving pieces, trimming off the tough stems and cores.
Step 3
Bring 1-1.5 cups of water to a boil, add soy sauce, kimchi paste, chili paste (to taste, if you prefer it spicier), wakame (previously squeezed), mushrooms, and tofu. Cook for a couple of minutes.
Step 4
Carefully pour in the beaten egg white and, stirring, bring to a fluffy state.
Step 5
Serve the soup in bowls and sprinkle with sesame seeds.
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