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Now, my "TOFU and KIMUCHI soup" is ready to be served.
It's a good dish to eat on a cold day. And very easy. Try it for yourself.
Hello, everyone.
Now, I'm going to show you how to make "TOFU and KIMUCHI soup"
Originally KIMUCHI is Korean ingredients. But in Japan very popular, too.
KIMUCHI of red pepper makes you warm from inside your body. It's a good ingredients on a cold day.
The ingredients are as follows;
Cotton TOFU (hard TOFU), Pork back ribs, NIRA leeks, KIMUCHI,
Today, I use Nappa cabbage KIMUCHI.
Bean sprouts, MISO, Ground-up sesame seeds, Chicken stock soup powder, SAKE, Sesame oil and...
NAGA-NEGI onion (cut needle-like shapes) for decoration.
Now, Let's get started.
Now, Let's get started.
First, turn on gas.
Wait until a pot is hot.
Add the Sesame oil.
After the oil gets hot...
Cook the sliced pork cut into bite-size pieces.
The Nappa cabbage KIMUCHI.
When the KIMUCHI cooked, add the seasonings.
First, add the MISO.
SAKE.
The chicken stock soup powder.
It's the ground-up white sesame seeds.
Pour 1-3/2 U.S.cups water (400cc).
Cook until the liquid is boiling.
The liquid comes to the boil, like this.
Remove the *** from the surface of the liquid.
Push the *** onto the side of the pot. You can skim it easily.
Next, Add the TOFU cut into bite-size pieces.
This is the cotton TOFU (hard TOFU).
The bean sprouts.
Put a lid and cook for 5 minutes.
5 minutes have passed.
Let me have a look.
Good!!
Finally, Add the NIRA leeks.
The NIRA leeks cook quickly.
So, stop the heat immediately.
Finally, give the soup a few stirs.
It's ready.
Place them in a serving dish.
Place them in the serving dish.
Put the NAGA-NEGI onion cut needle-like shapes.
And then, it's ready.
Now, my "TOFU and KIMUCHI soup" is ready to be served.
It's a good dish to eat on a cold day. It's very easy. Try it for yourself.