Ingredients:
1 1/2 cups sliced kimchi water (just enough to cover the kimchi)
1 tsp. minced ginger 1 medium sized canned tuna in oil
1/4 of medium sized onion, sliced hot chili flakes (amount is according to your taste)
1/2 block Korean silken tofu green onions
kimchi broth (the juice in your kimchi which is the natural water from the cabbage plus the kimchi paste)
fish sauce (add the amount according to your taste)
1. Boil kimchi with water.
2. Add tuna with the oil, ginger, onion, hot chili flakes. Simmer.
3. Add sliced tofu and green onions. Simmer.
The amount of ingredients is just a guestimate of the Kimchi soup recipe that I saw. I actually don't have enough kimchi broth so I let it boil for a long time to allow the fermented taste from the kimchi to come out and mix with the soup.
Serves 3.
