Kimchee Soup

This recipe is provided by Momo / Tokyo, Japan
Thank you Momo!


4 Servings


Napa cabbage kimchee
1/2 tofu
1 chicken buillon cube
1 to 1 1/2 cups water
salt and pepper


(1) In a medium saucepan, boil water and dissolve bouillon.

(2) Add kimchee and kimchee juice as much as you like.
Add tofu cut in bite size.

(3) Do not boil too much after you added kimchee because
it will lose the flavor. When tofu is warmed up,taste with
salt and pepper.

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