Radish and Kimchi Soup

Ingredients

• 1 cups (30 g) chopped white radish

• 100 ml water, boiled and cooled

• 50 g chopped tofu

• 40 g chopped white fish meat

• 1 Tablespoon dried seaweed

• 20 g kimchi

• salt, to taste

Directions

1. Place the radish and water into the blender in the order listed and secure lid.

2. Blend for 20 seconds.

3. Pour the broth into a medium-size saucepan and add tofu, fish, and seaweed. Bring it to a boil.

4. When the soup is boiling, add the kimchi. Bring to a boil again, flavor with salt. Serve when it is hot.