Kimchi and Soybean Sprouts Soon-Tofu Recipes

Ingredients :

10 ounces soon-tofu (special tofu for soon-tofu can be found in Korean grocery stores)

3 ounces diced kimchi

2 ounces soybean sprouts, rinsed and drained

1.5 cups beef broth (or water)

1/2 scallion, roots trimmed and chopped into rounds

1/8 tsp Asian sesame oil

1 egg

2 tbsp of tofu sauce

In a small pot, add water broth, sauce and kimchi and boil over high heat (to control the spiciness of the dish, add half the sauce first and increase to taste). When the mixture has been boiling for about 7 minutes, add soybean sprouts. Boil for another 3 minutes and then add tofu. Continue to boil another 5 minutes. Skim any foam with a spoon and make sure to stir often to keep the tofu from sticking to the pot. Add scallions, sesame oil, and egg. Gently sink the egg into the stew. Turn off the heat and served as desired.

Serve 1

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