Kimchi Tofu Soup

This week I went to visit my friend who was not feeling too well so I decided to cook her dinner! She said she was wanting something hot and spicy, and as we both enjoy Asian foods, I decided to try to create a mix on the Korean dish ‘Sundubu Jjigae’, which basically translates to “Korean Spicy Soft Tofu Soup”.

However, I definitely did not follow the recipe. Instead I just took one look at a photo of it and completely improvised! I wanted to keep the dish yummy but also simple, so I went to the grocery store and bought what I thought would be necessary for this dish: Chicken broth, Medium-Soft Toft, Frozen Squid, Kimchi, and Korean Red Pepper Paste. While cooking, I completely guessed how much of each thing I needed. I basically threw everything into the pot until I thought it looked red and flavourful.

First, I threw in a bunch of sesame oil into the pan and cooked my frozen squid on high heat (I was supposed to let it defrost but because we were hungry I just let it cook for longer). Second, when I noticed the squid was not quite cooking properly, I decided to add in Chicken Broth to help it cook better, and it worked! After I added in almost half the jar of kimchi! I thought that it was not flavourful enough so I kept adding more to also fill as the cabbage part of the soup! The last thing I added was my tofu because it takes the least amount of time to cook. After my friend and I did a little taste test and decided that it needed a teaspoon of sugar and some salt. The final product was DELICIOUS! We both loved it so much, and even had her roommate and other guest try some! Everyone enjoyed it and went for seconds.

Overall, this meal is probably the best I have made so far. I even cooked it for my family the next night and they all loved it too! I will definitely continue to make this meal, maybe I will try adding egg into it next time because I think that will go well with the dish!

Let me know if you decide to try this soup and what you think of it!

Rating: ★★★★★