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Korean Tofu Soup | Alissa Nguyen

Korean Tofu Soup

Korean Tofu Soup

15 mins prepServes 3

A flavorful Korean Tofu Soup with kimchi, shrimp, and mussels, guaranteed to win over even the pickiest eaters. This rich and spicy dish combines silken tofu, shiitake mushrooms, and a blend of sauces to create a hearty meal. Adjust the spiciness level according to your preference and enjoy this delightful soup garnished with scallions.

3 servings

What you need

oil

¼ cup oil

gochugaru

2 tbsp gochugaru

garlic

4 clove garlic

mussels

shrimp

soy sauce

2 tbsp soy sauce

fish sauce

2 tbsp fish sauce

sugar

⅛ tbsp sugar

water

3 cup water

silken tofu

11 oz silken tofu

shiitake mushrooms

3 shiitake mushrooms

jalapeno

organic eggs

scallion

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Instructions

1: Heat up 1/4 cup of oil.

2: Once it gets hot, cook 2 TBSP gochugaru and 4 cloves of minced garlic for 1 minute.

3: After 1 minute, add your mussels and shrimp, coating them in the spices.

4: Add 2 TBSP soy sauce, 2 TBSP fish sauce, 1-2 TBSP sugar, mix and then add 3 cups of water.

5: Bring to a boil, then reduce heat to medium-low and cook for 2-3 minutes.

6: After 2-3 minutes, add silken tofu, mushrooms, and jalapeños. Cook for another 4-5 minutes.

7: After 4-5 minutes, crack in 1 or 2 eggs and turn off heat. Garnish with scallion and enjoy.

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