Kimchi And Tofu Soup - cooking recipe

Ingredients

1 tablespoon sesame oil
10 ounces cabbage kimchi
2 cups water or 2 cups vegetable stock
8 ounces tofu, sliced (I used organic sprouted tofu.)
1 cup bean sprouts
6 shiitake mushrooms, stems removed
2 scallions, cut in 2-inch slices
1/2 teaspoon salt

Preparation

Heat sesame oil in a pan and saute kimch for a few minutes.
Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
Cover and bring to boil. Reduce heat and cook until vegetables are soft.
Add scallions and cook a few more minutes.
Adjust the taste with some salt (about 1/2 tsp).
Transfer the soup to bowls, infuse love and serve!