Spicy Kimchi Tofu Mushroom Egg Soup is a great way to warm up your belly on a cold winter day.
It’s been frigid this past week and I’ve been craving this soup. Spicy and hot, this Spicy Kimchi Tofu Mushroom Egg Soup will clear your sinuses ;). Gochujang is a fermented red chili paste that is used in Korean cooking. It’s got tons of flavor and is sweet, spicy and salty. This soup is not for the faint of heart. It is really spicy. In fact, when I first took a sip of this, I thought it was way too spicy, but after letting it cool a bit, it was just the right amount of heat for me. Be warned, if you’re not a spicy aficionado, reduce the amount of kimchi and leave out the gochujang.
Spicy Kimchi Tofu Mushroom Soup
- 1 cup dashi
- 1/2 cup kimchi
- 1/8 bunch of enoki mushrooms
- 1/4 cup tofu cubed
- 1/2 teaspoon gluten-free gochujang optional
- 1 egg
- Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot. Cook on medium heat until hot, about 6-7 minutes. Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes. Serve.