Kimchi soup with egg, tofu and moer wood mushrooms

1 serving

15 minutes

Kimchi soup with egg, tofu, and wood ear mushrooms is a vibrant embodiment of Asian cuisine that combines spiciness, tenderness, and deep umami flavor. This recipe draws inspiration from Japanese traditions but uses Korean kimchi paste that gives the dish a rich aroma and spicy note. Wood ear mushrooms add textural play while tofu provides softness and balance. Whipped egg white transforms the soup into a silky substance that's pleasant to the touch. This soup warms perfectly, awakening taste buds and creating a comforting sensation with every sip. It can be served as a standalone dish or alongside rice, enjoying the multifaceted flavors of Japanese cuisine with a light Korean accent.

Energy value per serving

• Calories: 247.7
• Proteins: 21.5g
• Fats: 9g
• Carbohydrates: 19.5g

Ingredients

• Kimchi paste: 30 g
• Chicken egg: 1 pc
• Dried wood mushrooms: 10 g
• Wakame seaweed: 10 g
• Tofu: 50 g
• Chili paste: 1 tsp
• Soy sauce: 2 tbsp

Cooking steps

1. Soak the moer mushrooms and wakame seaweed in warm water until they soften and increase in size by 2-3 times.

   Required ingredients:

   • Dried wood mushrooms: 10 g
   • Wakame seaweed: 10 g

2. Once the mushrooms soften, cut them into portion-sized pieces, trimming off the tough stems and cores.

   Required ingredients:

   • Dried wood mushrooms: 10 g

3. Boil 1-1.5 cups of water, add soy sauce, kimchi paste, chili paste (to taste for spiciness), wakame (squeezed beforehand), mushrooms, and tofu. Cook for a couple of minutes.

   Required ingredients:

   • Soy sauce: 2 tablespoons
   • Kimchi paste: 30 g
   • Chili paste: 1 teaspoon
   • Wakame seaweed: 10 g
   • Dried wood mushrooms: 10 g
   • Tofu: 50 g

4. Carefully pour in the whipped egg whites and stir until a fluffy consistency is reached.

   Required ingredients:

   • Chicken egg: 1 piece

5. Pour the soup into bowls and sprinkle with sesame.