Kimchi Soup 2
2 cups chopped fermented kimchi
6 large mushrooms, sliced
5 cups water
3 ½ tsp. chilli/red pepper flakes
2 tsp. vegetable bouillon
1 tsp soy sauce
1 tsp sugar
1 tsp. sesame oil
2 crushed garlic cloves
1 cup extra firm tofu, cut into 1 inch cubes
2 green onion stalks, cut into 2 inch pieces
a pinch of MSG (optional, but authentic)
In a large pot, add everything except the green onions and tofu and mix together together.
Bring to boil over medium-high heat, and let boil for 8 - 9 minutes.
Reduce heat to medium, cover with lid, and let simmer for 10 - 12 minutes, stirring occasionally.
In the meantime, cube the tofu and cut the green onions. Fry in a little oil over a medium heat until tofu is browned and onions are soft.
Add the tofu & green onions to the pot, cover, and let cook for 10mins, stirring occasionally.
Kimchi should be relatively tender but still have a bite to it.
Serve with rice or rice noodles and extra chilli flakes.