Soondubu Jjigae | Spicy Korean Soft Tofu Soup

• porties: 2 +
• actieve tijd: 5 mins
• totale tijd: 15 minutes

Ingrediënten

1 package soft tofu - 11oz; see Note 1

½ cup mushrooms - enoki or sliced shiitake

1 egg

1 teaspoon toasted sesame oil

½ teaspoon sea salt - or to taste

⅓ teaspoon sugar - or to taste

½ cup protein of choice - shrimp, chicken, beef, pork - (optional) cut into bite sized pieces

scallions - (optional) chopped for garnish

Soondubu soup base

½ cup water or stock - see Note 2

⅓ cup kimchi - chopped with juice

¼ cup onions - diced

2 Tablespoons Korean red pepper flakes

3 cloves garlic - minced

2 teaspoons vegetable oil

⅓ cup kimchi, ¼ cup onions,

2 Tablespoons Korean red pepper flakes,

3 cloves garlic, 2 teaspoons vegetable oil,

½ cup protein of choice - shrimp, chicken, beef, pork

1 package soft tofu, ½ teaspoon sea salt,

½ cup water or stock, ⅓ teaspoon sugar

½ cup mushrooms, 1 egg,

1 teaspoon toasted sesame oil

Instructies

Make Soup Base

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note 3. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

Add Soondubu and stock

Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.

Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!