Kimchee Tofu Soup

This post is dedicated to support for hurricane Sandy and one of our contribution to “Food Bloggers Support for Sandy” led by Barbara Kiebel, culinary inspiration behind Creative Culinary.  We live in Long Island and we wanted to help pitch in to help our community and all the areas that have been impacted by hurricane Sandy.  Hopefully this post can reach out to people to help support this cause.  I’m making this Kimchee Tofu Soup for this post because it’s really comforting  to me and I hope it will comfort the people that are out in the cold. This is one of the soups we have been making since we had our power restored.  It is a very simple soup that will warm and fill you up.  I hope all of you will like it like I do.  Please donate or do what you can to help the cause for the people that are impacted by hurricane Sandy by clicking on the “Support for Sandy” badge just below here.

Ingredients:

1 package silken tofu (cut up into small square cubes)

1 1/2 – 2 cups kimchee

8-9 cups water

2 garlic cloves (minced)

2 stalk of green onion (chopped)

1 tbsp sesame oil

1 tsp sea salt (or as desired)

1 anchovy and kelp soup packet (or use vegetable soup stock or bullion)

Directions:

1. In a large pot, add in 8-9 cups of water and bring to a boil.

2. Add anchovy and kelp soup packet to boiling water to start our soup base.

3. Immediately add in minced garlic and let the water boil along with the anchovy kelp packet for 15 – 20 minutes(if you are using vegetable soup stock or bullion, you can skin boiling for 15-20 minutes).

4. After 15 – 20 minutes, remove the anchovy and kelp soup packet.

5. Then add in kimchee to the soup base.

6. Stir up kimchee and let soup come to a boil for a few minutes.

7. Proceed to add in cut up tofu into the soup.

8. Carefully stir and mix tofu with soup.

9. Add in sea salt and sesame oil.

10. Add in chopped green onion to the soup and turn off the stove.  Once the green onions have been added in soup for about a minute.

11. Finally soup is ready to be served. Enjoy!

Kimchee Tofu Soup

Yield: 4 Servings

Prep Time: 5

Cook Time: 25

Total Time: 30

Ingredients:

1 package silken tofu (cut up into small square cubes)

1 1/2 - 2 cups kimchee

8-9 cups water

2 garlic cloves (minced)

2 stalk of green onion (chopped)

1 tbsp sesame oil

1 tsp sea salt (or as desired)

1 anchovy and kelp soup packet (or use vegetable soup stock or bullion)

Directions:

1. In a large pot, add in 8-9 cups of water and bring to a boil.

2. Add anchovy and kelp soup packet to boiling water to start our soup base.

3. Immediately add in minced garlic and let the water boil along with the anchovy kelp packet for 15 - 20 minutes(if you are using vegetable soup stock or bullion, you can skin boiling for 15-20 minutes).

4. After 15 - 20 minutes, remove the anchovy and kelp soup packet.

5. Then add in kimchee to the soup base.

6. Stir up kimchee and let soup come to a boil for a few minutes.

7. Proceed to add in cut up tofu into the soup.

8. Carefully stir and mix tofu with soup.

9. Add in sea salt and sesame oil.

10. Add in chopped green onion to the soup and turn off the stove. Once the green onions have been added in soup for about a minute.

11. Finally soup is ready to be served. Enjoy!

Don’t have a blog??

 

No worries …but please donate to help those in need. Who to donate to? Several organizations are dedicating themselves to helping the victims of hurricane Sandy. Some of the larger ones include:

  • American Red Cross is providing food, shelter, and other forms of support to hurricane victims. You can donate directly to the Red Cross or  you can also text the word “Redcross” to 90999 to make a $10 donation.
  • The Salvation Army is also focused on providing food, shelter, and support to victims, and takes donations for storm relief.
  • Feeding America is providing food, water and supplies to those who need it as part of their disaster relief program.

We’ll be tweeting using the hashtag #FBS4Sandy; be sure to ask your friends to join us. I hope this effort manages, in some small way, to wrap the arms of the food blogging community around those who are in such need; we have a lot to give!

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4 Responses to “Kimchee Tofu Soup”

  1. #
    1
    Barbara | Creative Culinary — November 7, 2012 @ 6:46 pm

    A gorgeous and soul warming dish Jerry. Thanks so much for participating in this event. People need our support badly and you know that first hand; let’s hope this effort makes a difference.!

    Reply

    • Jerry Ko — November 7th, 2012 @ 9:17 pm

      It’s our pleasure to lend a hand. We feel confident that every bit counts towards the efforts of helping all those in need that were impacted by Sandy. Thanks for dropping by Barbara :)

      Reply

  2. #
    2
    Maureen | Orgasmic Chef — November 8, 2012 @ 7:08 pm

    I can almost feel this soup on my tongue. It’s as wonderful to look at as I’m sure it is to eat. I love soups that are a bit different from what I’m used to.

    Reply

  3. #
    3
    Katie — November 11, 2012 @ 12:28 am

    I will definitely make a donation to the cause. Soup looks great and perfect to heating up the soul.

    Reply

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