I bought a few extra packets of Korean kimchi when I made cold noodles. I don't usually like to eat kimchi on its own, so I found this great way to use it up. (The original recipe is from Daily Food Diary, with some modifications.)
Materials
Pickle
2 small packets
Enoki mushrooms
1
Fatty beef
200g
Fatty tofu
1 box
onion
half
Red miso paste (spicy)
3 spoons
Small red chili peppers
2
coriander
several
#Home-style# Kimchi Beef Tofu Miso Soup Recipe Steps
Step 1
Prepare the ingredients: slice the onion, chop the cilantro and chili peppers, and cut the tofu into cubes.
Step 2
Heat oil in a pan over medium heat, then sauté the sliced onions until fragrant.
Step 3
Add a packet of kimchi (90g) and stir-fry for about 2 minutes.
Step 4
Pour in 2 bowls of water, add 3 tablespoons of red miso, and bring to a boil.
Step 5
Add all ingredients: tofu, enoki mushrooms, sliced beef, and your favorite vegetables, then cook for another 2 minutes.
Step 6
Finally, add the chopped chili peppers and cilantro, and it's ready to serve!
