Soon Tofu Soup
By: Smita Chandra
Published: Tuesday, February 17, 2015 - 10:44am

Ingredients




2 tbsp 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 tsp Korean hot pepper paste
2 tbsp cabbage kimchi
900 ml chicken broth
2 cups assorted raw cleaned seafood (such as shrimp, scallops, mussels, clams etc)
567 g pkg Silken tofu, cut into large chunks
1 egg
2 green onions, sliced thinly

Preparation

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.

About

The spicy broth, melt in the mouth soft tofu and fresh seafood make this a delectable comfort food.