White kimchi soup

The lesser known white kimchi (also known as baek-kimchi) is a Korean fermented cabbage made without gochugaru (Korean red chilli flakes) for a milder, lighter and refreshing flavour. Much like the original kimchi, baek-kimchi is also perfect to flavour warming dishes like this fish ball and silken tofu soup. You can find white kimchi at your local Korean grocery store.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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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

1. 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.
2. Divide the white kimchi soup between bowls, then sprinkle with spring onions and a little white pepper. Serve with rice on the side.

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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.