Korean Soft Tofu Soup with Kimchee and Zucchini

Ingredients

• Silken tofu250 g
• Zucchini, raw200 g
• Sesame oil1 tbsp
• Soy sauce1 tbsp

Steps

1. 1

   Sauté sliced zucchini in sesame oil for 3 minutes.

2. 2

   Pour in 500 ml water and soy sauce, then bring to a boil.

3. 3

   Gently add large spoonfuls of silken tofu and simmer for 5 minutes.

4. 4

   Serve steaming hot in deep soup bowls.