Korean Tofu Soup

April 24, 2014


I love Asian "soupy" things. I'm not really sure why I call it "soupy" I described that to a friend once and he made fun of me... I mean yes it's just soup. But Asian soups are my comfort food - ramen, pho, taiwanesse beef noodle soups... the list goes on. As much as I love it I really never ever make it at home (I actually rarely make much Asian food at home, maybe because I always fear the ingredient list to be long and scary) Anyhow after coming home from a two months of pretty much non-stop eating out the last thing I wanted to do was eat out some more so I decided to take a stab at making my own Korean tofu soup. Some people think I'm crazy for craving this so much especially in the middle of the heat. Something about the bubbling hot soup that I just love. I researched a few recipes online and adapted them to make my own it was closest to the Bon Appetit one. Though it isn't quite the same but it definitely filled my craving.

  / blog.jchongstudio.com
  / blog.jchongstudio.com
KOREAN TOFU SOUP print this recipe! adapted from Bon Appetit
INGREDIENTS
1 cup kimchi
1 cup of kimchi liquid
2-3 tablespoons of Gochujang
2 green onion, chopped
1 package of silken tofu, cubed
1 package of enokitake mushrooms
2 eggs
2 tablespoons of fish sauce
2 tablespoons of soy sauce
1/2 tablespoon sesame oil
1 tablespoon sesame seeds

PREPARATION
1. In a large pot over medium heat - add kimchi, gochujang and cook until they begin to brown about 6-8 minutes. Add 1 cup of kimchi liquid and 5 cups of water and bring to a boil then reduce heat to a simmer and allow kimchi to stew for 30-40 minutes.
2. Add tofu, enoki mushrooms, fish sauce, soy sauce and sesame oil and let simmer for another 10 minutes. Then bring water to a boil and add sliced beef until fully cooked.
3. Before serving crack the egg and top with green onion and sesame seeds, the soup should be pipping hot to cook the egg!
PHOTOS BY JENNIFER CHONG

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