If you are a fan of Korean dishes, this Korean Silken Tofu Soup is a must-try! All the amazing flavors are combined to bring you the BEST Korean flavors in one spoonful!
INGREDIENTS
6 ounces seafood mix (Any seafood will work for this recipe or one kind.) or your choice of protein
2 tablespoons sesame oil
3 cloves garlic, chopped
½ c. kimchi, chopped
1 ¼ c. water
1 tablespoon Korean soup, soy sauce or light soy sauce (light in color, not in sodium)
2 tablespoons Gochugaru, Korean red pepper flakes
1 tablespoon fish sauce
1 large spring onion or 2 green onions, chopped, divided white to light greens and dark greens
1 egg
14 ounces of silken tofu
How to make the best Korean silken tofu soup
Step 1: Into a cold medium size thick bottom pot (Korean clay pot (ttukbaegi) or dutch oven), whisk the sesame oil, Gochugaru, garlic, and white to light greens part of the green onion. While stirring often, heat the mixture over medium-high heat for about 2 minutes until it bubbles a little.
Step 2: Then, add the chopped kimchi and chili oil and cook for a minute more. Pour in the water and season with fish sauce and soy sauce. Bring everything to a boil.
Step 3: Add the seafood mix once the soup is boiling, then bring the soup back to a boil. Add the tofu, breaking it into pieces using a spoon.
Step 4: Bring everything to a hard boil and allow it to boil for about a minute.
Step 5: Sprinkle the soup with the rest of the dark part of the green onion. Right into the soup, crack an egg. Let the soup boil for a minute more or until the egg is cooked.
Step 6: Serve the Korean silken tofu soup right away with warm cooked rice and your favorite Korean side dishes. Enjoy!
Nutrition Facts:
Serves: 1, Calories Per Serving: 643 Total Fat 46.1g 59%, Trans Fat 0g 101%m Sodium 2322.6mg 10%, Total Carbohydrate 28.8g 30%, Dietary Fiber 8.4g, Sugars 9.2g 71%, Protein 35.5g 38%, Vitamin A 340.4µg 52%, Vitamin C 46.5mg