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Korean Kimchi Tofu Soup
- 50g Kimchi
- 1 slab Tofu (sliced)
- 2 Mushrooms (chopped)
- A pinch Dried Prawn
- A pinch Onion (chopped)
- A pinch Spring Onion (chopped)
- A pinch Garlic (chopped)
- In a 500ml Thermos Food Jar, add in boiling water and Chinese cabbage, leave it to preheat for 10 minutes.
- Add in garlic, onion, kimchi, mushroom, tofu, soy sauce and concentrated soup base, close lid and shake well. Allow heat insulation cooking for 30 minutes.