Korean Style Tofu Soup with side dishes
Ingredients (for 2 servings)
1 tube – Soft tofu (use the square tofu if you don’t have tube)
2 teaspoons – Olive oil
1/4 pound – Shrimp (5~6 shrimps, peel and devein)
3 pieces – Shitake mushrooms (Chopped)
1 cup – Frozen seafood mix (squid, mussel, shrimp etc)
3 bulbs – Scallion (thinly sliced)
1 cup – Kimchee
4 teaspoons – Ginger Broth Concentrate w/Umami or Chicken Soup Base
1 teaspoon – Sesame oil
2 Tablespoons – Red pepper flake * add 4-5 Tablespoons if you like spicy. 2 – Eggs
*Sodium per servings: 672mg
– Side dish –
Seasoned Kimchee
2 cups -Kimchee
1 teaspoon – Ginger Broth Concentrate w/Umami or Chicken Soup Base
1 tube – Soft tofu (use the square tofu if you don’t have tube)
2 teaspoons – Olive oil
1/4 pound – Shrimp (5~6 shrimps, peel and devein)
3 pieces – Shitake mushrooms (Chopped)
1 cup – Frozen seafood mix (squid, mussel, shrimp etc)
3 bulbs – Scallion (thinly sliced)
1 cup – Kimchee
4 teaspoons – Ginger Broth Concentrate w/Umami or Chicken Soup Base
1 teaspoon – Sesame oil
2 Tablespoons – Red pepper flake * add 4-5 Tablespoons if you like spicy.
2 – Eggs
*Sodium per servings: 672mg
– Side dish –
Seasoned Kimchee
2 cups -Kimchee
1 teaspoon – Ginger Broth Concentrate w/Umami or Chicken Soup Base
Cooking Instruction
1. Wash and dry the vegetables and shrimp, thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the shiitake mushrooms. Peel and devein the shrimp, set aside.
2. In a large Korean stone pot (use a medium pot if you don’t have), heat 2 teaspoons of olive oil on medium-high. Add the frozen seafood and shrimp. cook about 3-4 minutes, stirring occasionally.
3. Add the white bottoms of the scallions, shiitake mushroom and 1 cup of Kimchee to the pot. Cook 3-4 minutes or until softened.
4. Add 4 teaspoons of Soup Concentrate and 2 cups of water. Heat to boiling on high. Stirring occasionally.
5. Once boiling, reduce the heat to low-medium. Cover and cook for 6-7 minutes.
6. Remove the cover, add the red pepper flake, sesame oil and tofu tubes. Gently break the tofu and mix throughly. Cook 2-3 minutes to boil.
7. Turn off the heat, crack the eggs and top them on the pot, stir gently. Garnish with the sliced green tops of the scallions.
Side dish –
Seasoned Kimchee
1. Combine 2 cups of kimchee and 1 teaspoon of Ginger Broth Concentrate with Umami or Chicken Soup Base in a bowl, mix well and serve on the small plates
1. Wash and dry the vegetables and shrimp, thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the shiitake mushrooms. Peel and devein the shrimp, set aside.
2. In a large Korean stone pot (use a medium pot if you don’t have), heat 2 teaspoons of olive oil on medium-high. Add the frozen seafood and shrimp. cook about 3-4 minutes, stirring occasionally.
3. Add the white bottoms of the scallions, shiitake mushroom and 1 cup of Kimchee to the pot. Cook 3-4 minutes or until softened.
4. Add 4 teaspoons of Soup Concentrate and 2 cups of water. Heat to boiling on high. Stirring occasionally.
5. Once boiling, reduce the heat to low-medium. Cover and cook for 6-7 minutes.
6. Remove the cover, add the red pepper flake, sesame oil and tofu tubes. Gently break the tofu and mix throughly. Cook 2-3 minutes to boil.
7. Turn off the heat, crack the eggs and top them on the pot, stir gently. Garnish with the sliced green tops of the scallions.
Side dish –
Seasoned Kimchee
1. Combine 2 cups of kimchee and 1 teaspoon of Ginger Broth Concentrate with Umami or Chicken Soup Base in a bowl, mix well and serve on the small plates