EASY KIM­CHI SOUP RECIPE

This com­fort­ing bowl of spicy good­ness will fire up your ap­petite.

Simply Her (Singapore) - - Front Page - BY LIM TSIAO HUI

Serves 4

IN­GRE­DI­ENTS

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

DI­REC­TIONS

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.

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