Kimchi Soup

By polloazul

Ingredients

• 1 tbsp chopped garlic
• 200 g Chongga kimchi [Korean]
• 20 medium prawns – cut away the whiskers and legs, deveined and leave the shells on
• 1 box of silken tofu
• A handful of soaked wakame seaweed
• 1 egg – slightly beaten
• 2 stalks of spring onions – cut into short lengths
• 2 tbsp cooking oil
• 1/2 tbsp sesame oil
• Salt, pepper and ajinomoto to taste

Preparation

Step 1

1. In a hot non-stick pan, pour in cooking oil and sesame oil, lightly brown the garlic, add in prawns and stir-fry till they change colour, remove to a plate for later use.
2. Add in kimchi to the same pan and stir-fry for a while. Add in tofu and pour in enough of hot water just to cover the contents. Bring this to a boil, season with salt, pepper and pinch of ajinomoto.
3. Return the prawns to the pan and make sure they are cooked thoroughly. Pour in the lightly beaten egg, sprinkle springs onions on top, cook till the egg is just set and serve.