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.
1
Soak the moer mushrooms and wakame seaweed in warm water until they soften and increase in size by 2-3 times.
- Dried wood ear 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.
- Dried wood ear 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.
- Soy sauce: 2 tablespoons
- Kimchi paste (yangnyeom): 30 g
- Chili paste: 1 teaspoon
- Wakame seaweed: 10 g
- Dried wood ear mushrooms: 10 g
- Tofu: 50 g
4
Carefully pour in the whipped egg whites and stir until a fluffy consistency is reached.
- Chicken egg: 1 piece
5
Pour the soup into bowls and sprinkle with sesame.