Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Kimchi soup with tofu
Very comforting on rainy days, this recipe is uncomplicated, quick to prepare and can be varied according to taste.
| Ingredients (2 servings) | ||
|---|---|---|
| 200 | g | Kimchi, preferably matured |
| 1 | Onion | |
| 4 | cloves | Garlic |
| 400 | ml | Vegetable stock (optionally water) |
| 1-2 | tablespoon(s) | Gochujang (Korean chili paste) |
| 1-2 | tablespoon(s) | Gochugaru (Korean chili flakes) |
| 2 | tablespoon(s) | Rice wine |
| 1-2 | tablespoon(s) | Soy sauce (ideally light) |
| 150 | g | Tofu (natural) |
| some | Salt | |
| some | White pepper | |
| 1-2 | teaspoon(s) | Sugar (optional) |
| 1 | teaspoon(s) | Sesame oil |
| some | Ginger (optional) | |
| some | Coriander (as garnish) | |
| some | Spring onion (as garnish) | |
- Start by cutting the kimchi into bite-sized pieces; cut the onion into strips; peel and finely chop the garlic.
-
Then fry the kimchi with the onion in a pan with a little oil. Add the garlic, water, gochujang (chili paste), gochugaru (chili powder), rice wine and soy sauce, cover and simmer for about 10-15 minutes.
- Meanwhile, slice the tofu and simmer briefly in the soup*.
-
Season the finished soup with a pinch of salt, white pepper and sesame oil. If the soup is too sour, add sugar.
- Garnish with some coriander or spring onions and serve.
*Note: The soup can also be prepared with meat.
