EASY KIMCHI SOUP RECIPE
This comforting bowl of spicy goodness will fire up your appetite.
550ml water 240ml Swanson Clear Chicken Broth 1 pack (150g) Bibigo Kimchi ½ pack (200g) Okeanoss Individual Quick Frozen Shrimp Meat ½ pack Hokto white beech ( bunapi) mushrooms, ends trimmed and separated 1 pack Unicurd Egg Tofu, cut into 8 pieces
1 Combine the water and chicken broth in a pot and bring to the boil.
2 Add kimchi and bring it to the boil again.
3 Add the shrimps and cook for 1min.
4 Add the mushrooms and tofu. Bring to the boil and simmer for another 30 seconds. Serve hot with rice.