Kimchee, Squash and Tofu Soup
- Low calorie
- Easy recipes
Kimchee, the pickled vegetable dish that Koreans eat with practically every meal, is now often available in Canadian grocery stores. Korean families make kimchee soup with ripened or overly fermented kimchee for the fullest flavour. Serve with steamed rice.
Ingredients
- 6 oz (175 g) flank, sirloin or hanger steak, julienned
- 2 tbsp (30 mL) sesame oil
- 1-1/2 tbsp (22 mL) soy sauce
- 4 cloves garlic, minced
- 1/4 tsp (1 mL) black pepper
- 1 to 2 tbsp (15 to 30 mL) Korean hot pepper powder or ground dried hot peppers
- 2 cups (500 mL) thinly sliced orange-fleshed squash (about 12 oz/375 g)
- 4 green onions, cut in 1-1/2-inch/4 cm lengths
- 2 mild green hot peppers, seeded and cut in chunks
- 2 cups (500 mL) coarsely chopped kimchee with pickling juice
- 2 cups (500 mL) sodium-reduced beef stock
- 1 tbsp (15 mL) fish sauce
- 8 oz (250 g) soft tofu, drained and sliced or cubed
- 1/3 cup (75 mL) Chinese chives (garlic chives) cut in 1-inch/2.5 cm lengths
Preparation
Mix together steak, sesame oil, soy sauce, garlic and pepper; let stand 10 minutes.
Heat soup pot or large saucepan over medium-high heat; add steak mixture and sauté until seared. Add hot pepper powder to taste; sauté for 1 minute. Add squash, onions and hot peppers; sauté for 1 minute.
Stir in 2 cups/500 mL water, kimchee, stock and fish sauce. Bring to boil. Reduce heat to medium; add tofu.
Simmer, covered, until squash is tender, about 20 minutes. Add chives; cook for 30 seconds.
Makes 4 to 6 servings.
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