Serve: 1
This looks divine! The best Korean Silken Tofu Soup that you can make in a thunder. If you have not tried this yet, you are missing out big time!
INGREDIENTS
2 tablespoons sesame oil
2 tablespoons gochugaru, Korean red pepper flakes
3 cloves garlic, chopped
1 large spring onion or 2 green onions, chopped divide white to light greens and dark greens
1/2 c kimchi, chopped
1 1/4 c water
1 tablespoon Korean soup soy sauce or light soy sauce (light in colour, not in sodium)
1 tablespoon fish sauce
6 ounces seafood mix (any seafood will work for this recipe or one kind.) Or your choice of protein
14 ounces silken tofu
1 Egg
How to make The Best Korean Silken Tofu Soup
Step 1: Into a cold medium size thick bottom pot like a Korean clay pot (ttukbaegi) or dutch oven, combine the sesame oil, gochugaru, garlic, and white to light greens part of green onion. Saute for about 2 minutes over medium-high heat.
Step 2: Add the chopped kimchi to the pot and cook for a minute more. Pour in the water, soy sauce, and fish sauce. Bring this to a boil.
Step 3: Once boiling, add in the seafood mix. Keep boiling. Use a wooden spoon to break the silken tofu into chunks, then carefully add this into the soup.
Step 4: Hard boil for about a minute to blend the flavour. Sprinkle with the rest of the dark part of the green onion. Then, right into the soup, crack the egg. Boil for a minute more or until the egg is cooked.
Step 5: Serve with warm cooked rice and your favourite Korean side dishes. Enjoy!
Nutrition Facts:
Serves: 1
Serving: Calories 643 | Total Fat 46.1g 59% | Sodium 2322.6mg 101% | Dietary Fiber 8.4g 30% | Protein 35.5g 71% | Vitamin C 46.5mg 52% | Trans Fat 0g | Total Carbohydrate 28.8g 10% | Sugars 9.2g | Vitamin A 340.4µg 38%
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons gochugaru, Korean red pepper flakes
- 3 cloves garlic, chopped
- 1 large spring onion or 2 green onions, chopped divide white to light greens and dark greens
- 1/2 c kimchi, chopped
- 1 1/4 c water
- 1 tablespoon Korean soup soy sauce or light soy sauce (light in colour, not in sodium)
- 1 tablespoon fish sauce
- 6 ounces seafood mix (any seafood will work for this recipe or one kind.) Or your choice of protein
- 14 ounces silken tofu
- 1 Egg
Instructions
Step 1: Into a cold medium size thick bottom pot like a Korean clay pot (ttukbaegi) or dutch oven, combine the sesame oil, gochugaru, garlic, and white to light greens part of green onion. Saute for about 2 minutes over medium-high heat.
Step 2: Add the chopped kimchi to the pot and cook for a minute more. Pour in the water, soy sauce, and fish sauce. Bring this to a boil.
Step 3: Once boiling, add in the seafood mix. Keep boiling. Use a wooden spoon to break the silken tofu into chunks, then carefully add this into the soup.
Step 4: Hard boil for about a minute to blend the flavour. Sprinkle with the rest of the dark part of the green onion. Then, right into the soup, crack the egg. Boil for a minute more or until the egg is cooked.
Step 5: Serve with warm cooked rice and your favourite Korean side dishes. Enjoy!
