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泡菜豆腐汤

泡菜豆腐汤

  • Recipe parson20160119 26781 hqf99x 1人份
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Enjoy a flavoursome, hearty and healthy soup with plenty of heat with this kimchi and tofu soup. The soup base for this dish is a combination of chicken stock, soy sauce and plenty of ginger, making for a warming and savoury flavour. This soup is best served on a cold winter day.

材料

50g kimchi
1/2 pack tofu
1/2 small onion
2 okra pods
1 1/2 tsp powder chicken stock
1-3 drops soy sauce
1 tsp ginger puree, optional
150-200ml water

做法

  1. Cut the tofu into cubes and the onion into thin slices. Cut off the stems of the okra.
  2. Put the water, stock and soy sauce into a saucepan. Bring to a boil.
  3. Lower the heat to medium. Add the kimchi, onion slices and okra pods. Simmer for 3-5 mins.
  4. Add the tofu cubes and simmer for a further 5-10 mins.
  5. Remove from the heat and serve warm.

Ingredients20160119 26781 1qjvetq

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