50 grams of tuna

Tofu100g

200 grams of pickles

Taomi water 200ml

3 slices of ginger

Sugar10g

20 grams of salt

A spoonful of Chili sauce

How to make tuna, kimchi and tofu soup?

Prepare raw materials

Tofu slices

Cut the kimchi into bite sizes.

Cut ginger into three small pieces.

Rice washing water is ready

First, fry the tuna in the canned tuna with a little oil (because you are losing weight, you don't need pork belly, pork belly is better! )

Stir-fry tuna, add spicy cabbage and ginger slices and stir-fry until soft and rotten (why do you have to stir-fry the materials in advance to make soup? Because frying in advance can stimulate the aroma of the materials, the soup will be more delicious)

Add Taomi to boil (Taomi water can enrich the soup)

Add Chili sauce to taste, then add sugar and salt to make it salty.

After boiling, add tofu to the pickled vegetable soup, turn off the fire until it boils again, and the soup water is reduced to three quarters of the original.

Enjoy with a bowl of rice?

Extra soup can go with instant noodles.

Storm inhalation? The taste is super authentic