Korean Shrimp and Kimchi Soup

Overview

Oil-free, lazy approach. In winter, it’s OK with steamed buns or rice, which is warm and appetizing.

A few main ingredients.
After defrosting, blanch the shrimps in water for 2 or 3 minutes.
Cut the tofu into pieces and blanch them in advance.
Wash the enoki mushrooms.
If the kimchi is of suitable size, there is no need to cut it.
Add appropriate amount of water to the pot, pour appropriate amount of kimchi and kimchi soup.
After boiling, add enoki mushrooms and tofu.
When it's almost ready, add the shrimp.
Kimchi and kimchi soup already contain a certain amount of salt. If you like to eat it lightly, you basically don’t need to add any salt.
Serve in bowls.
Sprinkle with minced green garlic.
Appetizer, meal.
It’s also good with steamed bun slices.