Korean-Style Spicy Mushroom Tofu Soup |
Author: Andrea Giang
Silken tofu cooked with all sorts of mushrooms in a spicy broth. This Korean Style Spicy Mushroom Tofu Stew is a classic at Korean restaurants and so comforting on a cold day.
Soup Base
- 1 packet kombu or bonito dashi or anchovy stock packet
- 3 cups water
Spicy Tofu Stew
- 1 tablespoon la yu chili oil, or other chili oil
- 2 tablespoons gochugaru
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2-3 cups broth
- 12 ounces silken or soft tofu
- 1 green onion, chopped
- 2 cups assorted mushrooms
- ½ teaspoon sesame oil
- 1 large egg
- Salt to taste
- In a small pot, add dashi packet with three cups of water. Bring it to a boil and turn off the heat.
- In a stone pot or a regular medium sized pot, add la yu chili oil and gochugaru (Korean chili flakes) over low to medium heat. Cook for a few minutes until the chili flakes are lightly toasted to bring out the flavor, but be careful not to burn the chili flakes.
- Add minced garlic and cook until the garlic has softened and become aromatic.
- Pour in the stock. Season with soy sauce.
- Add sliced green onion, mushrooms, and soft tofu. Cook until the mushrooms have softened. You can use any type of mushroom you like: oyster, button, cremini, enoki, shiitake. Try not to stir too much. Otherwise, the silken tofu will break apart. Gently stir in sesame oil
- Right when you’re ready to serve the soup, crack an egg into the simmering soup and allow the egg to cook a couple minutes. Season with salt to taste.
- Serve the Korean Style Spicy Mushroom Tofu Soup hot.
Recipe by Ask Anna at https://askannamoseley.com/2023/03/korean-style-spicy-mushroom-soup/
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