- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 tbsp concentrated chicken stock
- 1 tsp fish sauce
- 1 cup white kimchi
- 12 fish balls
- 1 tube silken tofu (300 g), cut into 2 cm slices
- 2 spring onions, thinly sliced
- White pepper, steamed Japanese rice, to serve
Instructions
- Heat a medium saucepan over medium heat, then add about 1 litre of water. Add the chicken stock concentrate, fish sauce and kimchi and bring to a simmer. Add the fish balls and tofu and simmer for a further 3 minutes, or until the fish balls are tender and the tofu softens. Remove from the heat.
- Divide the white kimchi soup between bowls, then sprinkle with spring onions and a little white pepper. Serve with rice on the side.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
