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Spicy Kimchi Tofu Mushroom Egg Soup Recipe

INGREDIENTS

1 cup dashi
½ cup kimchi
⅛ bunch of enoki mushrooms
¼ cup tofu, cubed
½ teaspoon gluten-free gochujang, optional
1 egg

DIRECTIONS

Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot.
Cook on medium heat until hot, about 6-7 minutes.
Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes. Serve.

Source : Jeanette's Healthy Living