Kimchi Tofu Soup 泡菜豆腐汤

Ingredients: 
1 can Ayambrand Kimchi Tuna
1 cup kimchi
2 tbsp Korean Chilli Paste 
1 box Pressed Tofu (cut into cubes)
Few slices of meat (can be pork, chicken or beef)
Few pcs of fresh Shitake Mushroom (slice it)
A handful of Korean Sweet Potato Noodle (soak till soft)
1/2 litre chicken stock

Method:
1. Heat 1 tbsp of oil and stirfry the meat quickly. Add the tuna, kimchi, and chilli paste, and mix well.
2. Add the chicken stock to the pot and bring to a boil for 20 mins.
3. Add the tofu, mushroom, and noodle and boil for another 10 mins.
4. Off the fire, and add green onions as garnish. Ready to serve.

Egg Tofu 鸡蛋豆腐

Ingredients:
Few cloves of garlic - smashed
Few slices of ginger
2 tubes of egg tofu - sliced 1cm thickness
1 handful of corn nibblets
1/2 pc of carrot - cube it
3 pcs fresh shitake mushroom - sliced thinly
3 to 5 prawns - clean & marinate it
200 ml chicken stock
1 tbsp huadiao
1 tbsp corn flour mixed with 1 tbsp water

Method:
1. Heat 2 tbsp oil in a pan and fry the tofu until both sides are golden brown. Remove from pan and put aside on a plate.
2. Heat 2 tbsp oil in a pan to fry garlic, and ginger until fragrant.
3. Add carrots, corn, mushroom, and prawns and stirfry for 2 mins.
4. Add chicken stock and bring to a boil, then add the corn flour mixture. Mix well. Add the huadiao, and a pinch of salt & pepper, and off the fire.
5. Add garnish and it's done!