Get ready, you are about to taste the best Korean Silken Tofu Soup! This recipe is super easy to throw together and you can use any protein you’d like but for this recipe, I used frozen seafood mix and scallop. Serve with warm cooked rice alongside your fave Korean side dishes for an easy, satisfying meal!
INGREDIENTS
2 tablespoons sesame oil
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2 tablespoons gochujang, 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, add the sesame oil, gochugaru, garlic, and white to light greens part of green onion. Saute over medium-high heat for approximately 2 minutes until the mixture lightly bubbles.
Step 2: To the pot, add the chopped kimchi and continue to cook for a minute more, stirring. Add in the water, season with soy sauce and fish sauce, and bring to a boil.
Step 3: While boiling, add the seafood mix to the soup and keep the soup boiling. Break the silken tofu into pieces using a spoon, then add it to the soup.
Step 4: Bring the soup to a hard boil for about a minute. Into the soup, add the dark part of the green onions, then crack an egg right to it. Allow to boil for an additional minute or until the egg is cooked to your desire.
Step 5: Serve with warm cooked rice with your fave Korean side dishes. Enjoy!
Nutrition Facts:
Serves: 1, Calories Per Serving: 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 gochujang, 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, add the sesame oil, gochugaru, garlic, and white to light greens part of green onion. Saute over medium-high heat for approximately 2 minutes until the mixture lightly bubbles.
Step 2: To the pot, add the chopped kimchi and continue to cook for a minute more, stirring. Add in the water, season with soy sauce and fish sauce, and bring to a boil.
Step 3: While boiling, add the seafood mix to the soup and keep the soup boiling. Break the silken tofu into pieces using a spoon, then add it to the soup.
Step 4: Bring the soup to a hard boil for about a minute. Into the soup, add the dark part of the green onions, then crack an egg right to it. Allow to boil for an additional minute or until the egg is cooked to your desire.
Step 5: Serve with warm cooked rice with your fave Korean side dishes. Enjoy!
