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)


  1. In a 500ml Thermos Food Jar, add in boiling water and Chinese cabbage, leave it to preheat for 10 minutes.
  2. 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.