Silken Tofu Soup with Seafood Recipe

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Heat a medium clay pot or thick-bottomed pot over low heat. Add the sesame oil, gochugaru, chopped garlic, and the chopped white part of the green onion. Stir-cook for about 3 minutes, until it forms a thick paste and the anchovies have melted into the oil.
2. Add the finely chopped onion and cook for 45 seconds, then add the chopped kimchi. Cook for 3 minutes, stirring often, until everything is soft and well combined.
3. Add the 2 cups of water, stir, and bring to a boil.
4. Meanwhile, heat a medium skillet over medium-high heat and melt the butter. When it bubbles, add the 4 large shrimp and cook 1 1/2 to 2 minutes per side, until cooked through and golden brown on each side.
5. When the soup boils, add the fish sauce and taste it; it should be salty enough before adding the tofu.
6. Add the tofu and bring back to a boil.
7. Meanwhile, bring 5 cups of water to a boil, then reduce to medium and keep it at a simmer. Add the eggs one at a time and poach each for 3 minutes.
8. Add the remaining peeled shrimp and the clams to the soup and bring back to a boil.
9. When the clams have opened wide, remove the pot from the heat.
10. Pour the soup into 2 serving bowls. Top each bowl with 2 pan-fried shrimp and 1 poached egg, then sprinkle with the reserved green part of the green onion. Serve with warm short-grain rice.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

GarlicOnionEggScallionShrimpTofuKimchiClam