![\"tunastewp\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/01\/tunastewp.jpg\")
Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour kimchi,\u00a0it creates one of the most delicious\u00a0and quickest soups\u00a0I know. No wonder I now make it sometimes twice a week!<\/p>\n
I first heard about this\u00a0kimchi stew from my friend C.. I must say the first time I read “tuna”, I understood\u00a0raw fish and\u00a0found it very surprising\u00a0its canned version was involved, but my friend was so\u00a0enthusiastic, I decided to try it as soon as possible. The result has exceeded all my expectations (which, given my friend’s sophisticated\u00a0taste,\u00a0were quite high already…). The flavours are\u00a0so complex, you will find it difficult to believe there is no stock and chilli flakes as the only – moreover optional – seasoning. The canned tuna brings\u00a0something “meaty”\u00a0but also slightly fishy (in the positive sense of the word), while the tofu mellows all the flavours and becomes – at least in my opinion – an obligatory ingredient. In short, the mixture\u00a0of ingredients is just perfect.<\/p>\n
If you have never tasted kimchi\u00a0(\uae40\uce58), it is a Korean preparation of seasoned fermented vegetables, the most popular being Napa (Chinese) cabbage and daikon (white long radish). Apart from the\u00a0fiery kimchi\u00a0there is also a mild, chilli-free version, which is however less popular.\u00a0Kimchi has a very powerful smell, but once you taste it and love it, the smell will never be associated with anything unpleasant (my fellow cheese fans,\u00a0think here about\u00a0smelly matured cheese!). It is spicy, hot, sour and, like most fermented vegetable preparations, very healthy. High in fiber, low in calories and fat, it is packed with vitamin C (thanks to the fermentation) and carotene. It also contains several other vitamins, helps digestion, is said to prevent certain cancers\u2026 In short: it\u2019s wonder food. Its importance in the Korean cuisine cannot be compared to anything in any European food culture I know. <\/em><\/p>\n Kimchi\u00a0is not only eaten as a side dish, but also – especially at the\u00a0mature, “older” stage \u00a0– put into warm dishes, for example fried rice or… soups. If you have only “young” kimchi, you can also prepare this soup, but older, very sour and strong kimchi will definitely be better here.\u00a0I have been making kimchi for several years now and – since I prepare the “lazy”, easier version – I consider it one of the easiest things in the world. I no longer weigh or count the ingredients, adding them at random and the result is always delicious, the best flavours being obtained with very fresh and firm vegetables. Here you can see my adventures with\u00a0Kkakdugi \uae4d\ub450\uae30, or Cubed Radish Kimchi<\/a>\u00a0and\u00a0Mak Kimchi, or Easy Chinese Cabbage Kimchi)<\/a>.\u00a0<\/em><\/p>\n