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Xiaohongshu food blogger shares the recipe for tuna kimchi soup. Using canned tuna, kimchi, and tofu, you can make a spicy, tangy, and hearty winter warming dish in 20 minutes.
When the temperature drops, a bowl of hot rice soup warms you up instantly. Onelittle red book Food blogger “Pear Kitchen” recently shared the recipe of “Tuna Kimchi Soup”, praised Korean rice soup as very suitable for winter, and even joked that this dish should be included in the “winter heating system”. The entire meal takes about 20 minutes to prepare. It is simple and satisfying, and also very practical for foreign students.
“Pear Kitchen” said that canned tuna and kimchi seem to be an unusual combination, but they actually match unexpectedly when cooked in soup. Kimchi brings a sharp sour and spicy flavor, while the tuna adds a refreshing aroma. Overall the soup is thick but not greasy. By combining soft tofu and soup with absorbent hot rice, you can shake off the cold after a bowl.
Ingredients include canned tuna, kimchi, tofu, onions, scallions, chili peppers, Korean chili powder, and minced garlic. First of all cut the chilli into pieces. Those who cannot tolerate spicy taste can skip it. Cut the tofu into large pieces to prevent excessive breakage while stewing. Chop onions and green onions for later use. For kimchi, it is best to choose products that have a longer fermentation time and a more pronounced sour taste. The aroma will become more pronounced after roasting.
For canned tuna, it is recommended to use the oil-soaked version. There is no need to add large amounts of cooking oil while cooking. You can pour the oil from the can straight into the pot, then add the onions, green onions and peppers and sauté until fragrant. After the onion softens a little, add the Korean chili powder and stir in the red oil, then add the tuna and stir a little.
Then add the kimchi and extend the frying time to completely release the sour aroma of the fermented kimchi, then add appropriate amount of hot water. If you like a thicker soup, you can reduce the amount of water, then add the minced garlic and your favorite spices, then add the tofu and cook for a few minutes so that the tofu absorbs the kimchi and tuna soup completely, then serve.
According to “Pear Kitchen”, the strong sour and spicy taste of kimchi is first felt in the mouth, and then the refreshing aroma of tuna emerges. Both flavors are layered on top of each other. The tofu is soft and covered in red soup. It is especially satisfying when eaten with hot rice. It also turns out to be the best kimchi soup he has cooked recently.
After the post surfaced, some netizens living in the UK said that this dish is very important for foreign students. “Pear Kitchen” also reminded again, “Be sure to buy sour kimchi.” Some netizens did not have Korean chili powder at home, so they used chili sauce, light soy sauce, oyster sauce, and ketchup for seasoning. After finishing the dish, he also felt that it tasted good.
Summary FAQ
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Because it can be cooked in hot rice soup in a short time, the taste of kimchi is sour and spicy at first, and then the delicious taste of tuna is revealed. The soup is thick but not greasy, and it is especially satisfying when mixed with white rice.
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Main ingredients include canned tuna, kimchi, tofu, onions, scallions, chili peppers, Korean chili powder, and minced garlic. It is recommended to use kimchi that has been fermented for a long time and has a sour taste, so that the flavor is more prominent.
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First, fry the onion, green onion and chili in canned tuna oil until fragrant, then add the Korean chili powder, tuna and kimchi and stir. Add hot water, add minced garlic and seasoning and finally add tofu and cook.
