Soon Tofu Soup

Name: Soon Tofu Soup
Ingredients: 2 tablespoons oil; 1 onion finely chopped; 4 cloves garlic finely chopped; 1/4 cup sweet red pepper finely chopped; 4 small new potatoes peeled and halved or quartered; 8 shitake mushrooms sliced thinly; 1 cup baby spinach; 1 teaspoon Korean hot pepper paste; 2 tablespoons kimchi cabbage; 900 milliliters chicken broth; 2 cups seafood assorted raw cleaned, such as shrimp, scallops, mussels, clams etc; 567 grams silken tofu cut into large chunks; 1 egg; 2 green onions sliced thinly

14 ingredients

8 steps

Ingredients

2 tablespoons oil
1 onion finely chopped
4 cloves garlic finely chopped
1/4 cup sweet red pepper finely chopped
4 small new potatoes peeled and halved or quartered
8 shitake mushrooms sliced thinly
1 cup baby spinach
1 teaspoon Korean hot pepper paste
2 tablespoons kimchi cabbage
900 milliliters chicken broth
2 cups seafood assorted raw cleaned, such as shrimp, scallops, mussels, clams etc
567 grams silken tofu cut into large chunks
1 egg
2 green onions sliced thinly

Directions

1

Warm oil in deep saucepan or earthenware pot over medium heat.
2

Add onions, garlic and red pepper. Saute, stirring occasionally for 5 min or until onions are slightly softened.
3

Add potatoes and mushrooms and saute for 5 min or until mushrooms are soft.
4

Add baby spinach, saute 1 min.
5

Add hot pepper paste and kimchi and saute 1 min.
6

Add broth, cover and bring to a boil. Reduce heat to low and simmer 10 min for vegetables to soften.
7

Add seafood and tofu, cook 2-3 min stirring occasionally very gently, until seafood is just cooked.
8

Remove from heat and break an egg into soup. Let rest 1 min, then gently stir to mix in egg. Garnish with green onions and serve.