Kimchi Broth(김치전골)

It is a good make-over dish of Kimchi stew leftover. Whenever I cook Kimchi stew I usually make this broth on the day after. One cup of Kimchi stew reborns to a broth enough for a family.

Ingredients
1 cup of Kimchi stew
soybean sprouts
tofu
rice cake slices (at Korean shop '떡국떡'),
dumplings,
saussage or ham


Instruction
Put Kimchi stew in a wide pot and pour enough water(or any stock) to double the stew and put in washed soybean sprouts and tofu. Bring to boil and once it boils add other ingredients and cook another 5 more minutes at low heat.

Tips
- When you use frozen dumplings boil the broth enough to cook dumplings(about 10 minutes)
- In Winter my family love it on a portable burner on the table and keep cooking it at low heat while eating. Add water when the broth gets thick.