Home-cooked kimchi tofu soup for dinner tonight to satisfy my craving. 🙂
I am not sure why but I have been craving for different types of food like nasi lemak, mee-hoon kueh etc., lately. Kimchi tofu soup which is a common Korean spicy hot soup, is what I have been craving for since last week!
The main ingredients for kimchi tofu soup normally consists of kimchi, tofu, meat or seafood. I have tasted pretty good one with clams. Clams somehow enhance the flavour and sweetness of the soup. Since clams are not easily available from the market downstairs and I was too lazy to to go to a nearby supermarkets (by bus), I decided to use anchovies to make the stock and have a simple version of the soup without meat or other seafood.
Trying out this kimchi and Korean chili paste for the first time. I bought them from a Korean mart in Bedok Mall last weekend. I wished there were some English words on the label of the chili paste so that I could know what are in the paste!
Making anchovies stock using a small fire. I normally use a disposable pack to contain the anchovies as it is “cleaner” this way. I just need to remove the pack when the stock is ready and this saves me the trouble of filtering the anchovies out.
The making of the soup is pretty simple – add a table spoon of chili paste* into the anchovies stock, stir well and put in the rest of the ingredients. Boil for a few minutes and the soup is ready. It was that simple.
(*Quantity of chili paste may vary depends on individuals’ taste preference).
Making use of the new salt meter which I bought in Japan last month to check out the saltiness. Good, it is only 0.6-0.8% of saltiness (i.e. low), and this is what I prefer. 🙂
What’s up next? I am now craving for …. oh dear, how am I going to shed that extra 2+ kgs that I gained from my holiday in Japan?