(if Chinese chive is not available, use Green Onion or Spinach)
Chili Powder
Optionnel
(une)
EKIMISO RYOUTEI NO AJI
2 - 3 tbsp.
L'eau
400cc
Gouchujang
1 cuillère à soupe.
Garlic (Chopped)
10g
Kimchi
160 g
Recette
[Preparation] Cut the base off the shimeji cluster and separate the stems into smaller clumps. Cut the base off the enoki, cut the stems in half across the middle and separate the stems into smaller clumps. Slice the Chinese chives into 4–5cm lengths. Slice the Japanese leek on the diagonal.
1.
Bring the Ekimiso Ryotei no Aji, water, gochujang chili paste, garlic and kimchi (a) to the boil in a heavy-bottomed pot.
2.
Using your hands, break the tofu into chunks into the pot and add the Japanese leek, shimeji, enoki and Chinese chives. Simmer until done.
