Soft Tofu Soup



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Source adapted from Migi's Kitchen

Preparation Time45 minutes

Serves4 servings

1/2 cup green onions cut into 1 inch pieces
1/4 cup vegetable oil
24 dried anchovies (for broth)
2 10x10 inch sheets roasted seaweed cut into 1 inch pieces (for broth)
2 tablespoons paprika
1 teaspoon seasame oil
1 tablespoon hot bean paste
1 cup shrimp, clams, etc cut in 1 inch pieces
1/2 cup Kimchi diced
4-6 cloves garlic minced
1/2 cup garlic chives cut into 1 inch pieces
1 package extra soft tofu cut insmall pieces
1 cup yellow onion finely chopped
1 and 1/2 cup bean sprouts
1/4 cup soy sauce

1. Boil the anchovies and seaweed in 4 cups of water for 20 minutes. Strain out the solid pieces, keeping the broth.

2. Saute the onions, garlic, paprika, and hot bean paste in the vegetable oil until the onions are translucent.

3. Add the sesame oil and the chopped kimchi and continue to saute for another 5 minutes. If using uncooked seafood, add that at this time as well.

4. Add the chopped tofu, all of the broth, and the soy sauce, and bring to a boil.

5. Add the vegetables and let boil an additional 2-3 minutes until the bean sprouts are tender.

6. Serve with rice.


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