Silken Tofu Soup

 

If you enjoy a great tasting soup, try this Korean recipe.

 

2 tbsp sesame oil

2 tbsp gochugaru, Korean red pepper flakes

3 cloves garlic, chopped

1 large spring onion or 2 green onions, chopped divid white to light greens and dark greens

1/2 cup kimchi, chopped

1 1/4 cup water

1 tbsp Korean soup soy sauce or light soy sauce (light in color, not in sodium)

1 tbsp fish sauce

6 oz seafood mix (Any seafood will work for this recipe or one kind.) or your choice of protein

14 oz silke tofu

1 egg

 

In a cold medium size thick bottom pot such as a Korean clay pot (ttukbaegi) or dutch oven, combine sesame oil, gochugaru, garlic, and white to light greens part of green onion. Turn the heat up to medium high and sauté for 2 minutes, or until it lightly bubbles. Stir every now and then.

Continue to sauté the chopped kimchi in the chili oil for about 1 minute. Pour in the water and season with the soy sauce and fish sauce. Bring to a boil.

When the soup is boiling, add the seafood mixture and return to a boil. Now, add the silken tofu and carefully break it up into chunks with a spoon before adding it to the soup. Provide soup to a hard boil and cook for 1 minute to combine all of the flavors. Sprinkle with the remaining dark part of the green onion and crack an egg into the soup. Boil for another minute, or until the egg is done to your liking. Serve with warm cooked rice and other traditional Korean side meals!