Korean Seafood Tofu Soup Recipes

KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)

Korean Seafood Tofu Soup (Soondubu Jjigae) image

This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!

Provided by smy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h9m

Yield 4

Number Of Ingredients 20

Ingredients

6 cups chicken broth
4 (1 inch) pieces kelp
6 dried anchovies
6 ounces sliced pork belly
2 tablespoons Korean red pepper flakes (gochugaru)
1 zucchini, cubed
½ cup chopped onion
½ cup kimchi
2 serrano chile peppers, chopped
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
1 teaspoon white sugar
2 (12 ounce) packages extra-soft tofu
10 shrimp, peeled
5 mussels
5 clams
½ cup sliced button mushrooms
1 tablespoon minced garlic
4 eggs
2 tablespoons chopped green onion, or to taste

Steps:

Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g

KOREAN SEAFOOD TOFU SOUP

Korean Seafood Tofu Soup image

This Korean soft tofu soup is spicy with lots of seafood and super soft tofu.

Provided by Cook With Dana

Categories Main Course

Number Of Ingredients 15

Ingredients

3 cups anchovy broth
1 tablespoon vegetable oil
4 slices pork (pork loin or pork belly)
pinch of salt and pepper
1/4 small onion (diced)
2 garlic cloves (minced)
2 tablespoons gochugaru (korean red pepper flakes)
1 tablespoon fish sauce
½ tablespoon soy sauce
¼ zucchini (diced)
6 pieces mussels (washed)
6 shrimp (peeled and de-veined)
1 soft tofu
1 egg
sliced green onion (for garnish)

Steps:

Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 3 cups of water. This packet can be bought in most korean stores. I also added this in my amazon storefront that is linked in my bio ◡̈ Set anchovy broth aside.
In a hot stone pot, add oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add gochugaru. Sautee for 1-2 minutes.
Add anchovy broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
Add diced zucchini, mussels and shrimp. Tip: Make sure to wash mussels to ensure no sand is in the soup.
Once it starts boiling, add soft tofu (break apart if you like). Crack an egg and add green onions. Boil for 1 more minute. Hope you enjoy!

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