Silken Tofu Soup

The BEST Korean Silken Tofu Soup recipe is here!

Today I’m sharing my secret silken tofu soup recipe with you. I’ve been cooking my silken tofu soup this way for years now. Though, if you want to check out my original silken tofu soup recipe, check down below!

https://www.youtube.com/watch?v=ZFoqR2if6uk

Ingredients:

• Beef

• Seafood

• Pork

• Chicken

• Dumplings

• Spam/ham

• Sausage & cheese

• Mushrooms

• Impossible meat (Beyond meat is a bit too strong flavor for Asian cooking)

Direction

1. Combine sesame oil, gochugaru, chopped garlic, and the white to light greens part of the chopped green onion into a cold, medium-sized, thick bottom pot such as a Korean clay pot (ttukbaegi) or Dutch oven. Turn on the heat to medium-high heat and sauté until it lightly bubbles for about 2 minutes. Stir occasionally. This step is a must to create beautiful chili oil, which is the base of the soup.

2. Add chopped kimchi and keep sauté with chili oil for about 1 minute.

3. Pour water, then season with Korean soup, soy sauce, and fish sauce. Bring it to a boil.

4. When the soup is boiling, add the seafood mix and bring it back to boil.

5. Now, add silken tofu, break it down into a chunk with a spoon, and carefully add it into the soup.

6. Bring soup to a hard boil and let it boil for 1 minute to get all flavor together.

7. Sprinkle the remaining dark part of the green onion and crack an egg right into the soup.

8. Boil another minute or until the egg is cooked to your liking.

9. Enjoy warm cooked rice and other Korean side dishes!