Silken tofu cooked with mushrooms in a spicy broth. This Korean Style Spicy Soft Tofu Stew is a classic at Korean restaurants and so comforting on a cold day.
Ingredients
Broth
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 sliced mushrooms
½ teaspoon sesame oil
1 egg
Salt to taste
Directions:
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. 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 Tofu Soup hot.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/01/03/korean-style-spicy-soft-tofu-stew/