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Radish and Kimchi Soup


  • 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


  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.

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