Kimchi Soup + Recipe

Kimchi Soup + Recipe
Originally uploaded by Food Trails.

ER bought a packet of Korean kimchi from a promoter in Cold Storage Supermarket in Kovan weeks ago. It has been left in the chiller and with numerous reminders from ER, finally used it in this kimchi soup. I have totally forgotten to use glass noodles today and almost forgot to add in egg not until Rika reminded me. If the prawns are still uncooked, I would have more eggs in it and would leave them whole.

Kimchi is famous Korean spicy pickled vegetable made mainly using Napa cabbage or what I usually called long cabbage.

Today, I searched the net and read with interest on kimchi that was flavoured with fruits like apple, oranges and lemons. If you are interested, the recipe is right here: The Ultimate Kimchi

To cook this kimchi soup, you will need:

Ingredients:
1 tbsp chopped garlic
200g Chongga kimchi [Korean]
20 medium prawns – cut away the whiskers and legs, deveined and leave the shells on
1 box of silken tofu
A handful of soaked wakame seaweed
1 egg – slightly beaten
2 stalks of spring onions – cut into short lengths
2 tbsp cooking oil
½ tbsp sesame oil
Salt, pepper and ajinomoto to taste

Method:
1. In a hot non-stick pan, pour in cooking oil and sesame oil, lightly brown the garlic, add in prawns and stir-fry till they change colour, remove to a plate for later use.
2. Add in kimchi to the same pan and stir-fry for a while. Add in tofu and pour in enough of hot water just to cover the contents. Bring this to a boil, season with salt, pepper and pinch of ajinomoto.
3. Return the prawns to the pan and make sure they are cooked thoroughly. Pour in the lightly beaten egg, sprinkle springs onions on top, cook till the egg is just set and serve.