Korean Style Kimchi Soup

, | ,

Korean Style Kimchi mushroom soup

Whether its Hot or cold outside, this Spicy Korean style soup Can be A perfect quick and easy dinner. 

Serving size: 4 


1 package (100g) Bunapi
1 Package (100g) Eryngii (King Trumpet)
6 Okra ( Ladies’ fingers) 
1 sheet Fried Tofu 
2 and 1/2 cups Water 
1 Tbsp Chicken Consumme 
3/4 Cup (100g) Kimchi 
2 Tsp Gochujang (red chili paste) 
1 Tsp Sesame Oil 
Soy sauce, to taste 


  1. Cut Bunapi off of the base and divide up into smaller pieces. Also, cut Eryngii (King Trumpet) lengthwise so that they are approximately 1/8th of an inch  
  2. Chop up Okra into smaller pieces, meanwhile, cut fired tofu into smaller pieces lengthwise. 
  3. In a pot add mushrooms and chicken consummé and bring to a boil.   
  4. When mushrooms are cooked, add kimchi, and fried tofu then simmer. 
  5. Next, add red pepper paste, sesame oil, soy sauce, and okra. Stir until combined, and turn off the flame.  

Recipe adapted from www.hokto-kinoko.co.jp