Sundubu Jjigae (Uncurdled Tofu Stew)

Description

This is a staple soup that is eaten very often in Korea. This was a winter favorite for me when I lived there.

Ingredients

• 7 ounces littleneck clams, in shell
• 2 (4 inch) pieces dashi kombu (dried kelp)
• 1 ⅓ cups water
• 1 (3 ounce) package enoki mushrooms
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon minced garlic
• 1 (14 ounce) package tofu
• 5 small oyster mushrooms, stemmed, or to taste
• ½ teaspoon soy sauce
• ¼ teaspoon salt
• 1 spring onion, sliced on the diagonal
• 3 dashes ground black pepper
• 1 dash sesame oil

Prep Time: 15 mins

Cook Time: 13 mins

Total Time: 58 mins

Servings: 2