Description
This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!
Ingredients
- 6 cups chicken broth
- 4 (1 inch) pieces kelp
- 6 dried anchovies
- 6 ounces sliced pork belly
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 zucchini, cubed
- ½ cup chopped onion
- ½ cup kimchi
- 2 serrano chile peppers, chopped (Optional)
- 1 tablespoon minced fresh ginger root
- 1 tablespoon fish sauce
- 1 teaspoon white sugar
- 2 (12 ounce) packages extra-soft tofu
- 10 shrimp, peeled
- 5 mussels
- 5 clams
- ½ cup sliced button mushrooms
- 1 tablespoon minced garlic
- 4 eggs (Optional)
- 2 tablespoons chopped green onion, or to taste (Optional)
Instructions
- Bring chicken stock
- kelp
- and dried anchovies to a boil in a large pot. Cover and cook over medium heat
- about 10 minutes. Strain broth
- discarding kelp and anchovies.
- Cook pork belly in a large pot over medium heat until browned
- 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling
- about 30 seconds. Return pork belly to the pot. Add strained broth
- zucchini
- onion
- kimchi
- serrano chile peppers
- ginger
- fish sauce
- and sugar. Cover and simmer soup until flavors combine
- about 15 minutes.
- Stir tofu
- shrimp
- mussels
- clams
- mushrooms
- and garlic into soup. Simmer until mussels and clams have opened
- about 5 minutes.
- Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.
Prep Time: 30 mins
Cook Time: 39 mins
Total Time: 1 hr 9 mins
Servings: 4