Kimchi fermented vegetable soup with a three-cheese sandwich!
15 min.
Ingredients
For the sandwich, you will need (serves 4):
- Ciabatta 8 slices
- Cesvaine cheese 3 types, 4 slices each
- Olive oil 35 ml
- Kimchi vegetables 1 jar
- Garlic 1 clove
- Mushrooms 300 g (portobello or other)
- Tofu 1 package, 349g
- Vegetable broth 1 L
- Green onions 50 g
- I love eco tomato paste 1 tbsp.
- Olive oil 25 ml
Preparation:
Place three different flavored cheese slices between the ciabatta slices and grill them in olive oil on a medium-heated pan. Grill the crispy cheese sandwiches for 2-3 minutes on each side until the cheese is slightly melted.
Prepare the soup. Sauté the tofu pieces in olive oil, then set aside in another bowl. In the same pot, sauté the chopped garlic, add the sliced mushrooms, and cook briefly. Add the tomato paste, kimchi, and pour in the broth. Boil for 7 minutes. Add the sautéed tofu and sprinkle with finely chopped green onions.
