Kimchi Tofu Soup

Fans of spicy food rejoice!!!
How many of you have had this experience where you’ve eaten something so spicy, but yet it’s so good you just can’t stop? We know this so well! This is the perfect example of that type of dish!
Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good on its own, but it’s even better after absorbing the spicy and tangy kimchi flavours. Go easy on the hot pepper flakes though, it can really burn!
One simple tip is to add some kimchi juice to the soup. of course, all the essence from the fermentation process is in the juices right? And do use a Korean earthen pot if you can get hold of one!

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Ingredients

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1block tofu
100g kimchi
½ onion
150g pork belly
½tbsp hot pepper flakes (adjust to preference)
1tbsp light soy sauce
1tsp sesame oil
1tbsp gochujang / korean hot pepper paste
½tsp sugar
Pinch of white pepper
Chopped spring onions for garnish
Stock:
50g large dried anchovies
1litre boiling water

Directions

1.

Add 50g large dried anchovies to a pot
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2.

Add 1 litre boiling water
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3.

cover and let it boil for 30 mins
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4.

Cut ½ an onion into slices
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5.

Cut 150g pork belly into half inch strips
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6.

Once stock is done remove anchovies
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7.

To a bowl add ½ tbsp hot pepper flakes (adjust to preference),
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8.

1 tbsp light soy sauce,
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9.

1 tsp sesame oil,
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10.

And 1 tbsp gochujang
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11.

Mix well and set aside
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12.

Add 100g kimchi to a heated korean earthen pot
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13.

Add pork belly strips,
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14.

sliced onions,
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15.

1 tsp sugar,
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16.

pinch of white pepper,
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17.

and pepper paste mixture
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18.

Add stock till the pot is 80% filled
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19.

Mix well
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20.

Cover and cook for 8 mins
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21.

Cut 1 block Vitasoy Organic Sprouted Tofu - Soup into 8 pieces
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22.

Add tofu to soup
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23.

Continue to cook for another 2-3 mins
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24.

Garnish with chopped spring onions and serve
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