This Korean silken tofu soup recipe is probably one of the best things I have tried so far! A big thanks to my dear friend, Jane, for giving this recipe to me! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Serve this soup with rice and your favourite Korean dishes and you have yourself a meal to remember! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
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
½ c kimchi, chopped
1 ¼ c water
1 tbsp Korean soup soy sauce or light soy sauce (light in color, 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
Directions:
In a pot, add the gochugaru, garlic, green onions, and sesame oil.
Place it over the stove and turn the heat to medium-high.
Sauté everything for 2 minutes or until hot. Make sure to stir from time to time.
Add chilli oil and the chopped kimchi. Sauté for about a minute.
Add soy sauce, fish sauce, and water. Stir until well blended and allow it to boil.
Add the seafood mix and stir until well blended.
Add the silken tofu and use a spoon to break it into pieces.
Allow the soup to boil, then add cracked egg and green onion. Let it boil for another minute.
Serve and enjoy!
Nutrition Facts:
Total Fat 46.1g | Trans Fat 0g 101% | 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
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