Kim Chi Soup(serves two)

Is pretty cold and raining season for this month. So is a best excuse for me to have something hot and spicy for lunch or dinner. I can say I am a person who really fancy alot on Japanese and as well as Korean cuisine.   They have always include their signature vegetables/meat etc into their dishes, such as seaweed for Japanese and kim chi for Korean. So the below recipe which I will sharing is a full of korean culture soup.

Ingredients:-

1 medium onion - cut into slices

1 silken tofu - cut into thick section of cubes

Half of China wong kok - cut into section

4 chicken fillets - cut into slices

3 cloves of garlic - minced

3 stalk of spring onions - 2 stalk cut into 3cm long and 1 stalk cut into 1cm long for garnish

150g Kimchi like the above

Seasoning:

2 table spoon of Gochujang

Salt & pepper

Method:

1. Add in 1 teaspoon of sesame oil in happy call pan and satute minced garlic.
2. Add in chicken and stir fry to almost white.
3. Add in onions, spring onions(3 cm long), kim chi and gochujang and stir well. 
4. Add in about 600ml of water and cover the pan till the water has boil.
5. Transfer the soup to a pot and continue add in wong kok. Add in more water if neccesary and simmer for 10 mins.
6. Add in tofu & salt and simmer about 5 mins.
7. To serve, add in spring onions for garnishing and pepper to taste. Best serve with rice and you can even use the soup as raman soup base.