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
Place the radish and water into the blender in the order listed and secure lid.
Blend for 20 seconds.
Pour the broth into a medium-size saucepan and add tofu, fish, and seaweed. Bring it to a boil.
When the soup is boiling, add the kimchi. Bring to a boil again, flavor with salt. Serve when it is hot.