Korean style spicy tofu soup filled with assorts of vegetables and mushrooms. This Korean Style Spicy Vegetable Tofu Soup is simple yet packed full of flavor, perfect for a weeknight meal, especially when served with rice and side dishes.
Ingredients
Broth
1 packet kombu or bonito dashi or anchovy stock packet
3 cups water
Spicy Vegetable Tofu Soup
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
1 ½ cups sliced napa cabbage
1 ½ cups sliced mushrooms
1 ½ cup cabbage
12 ounces silken or soft tofu
1 green onion, chopped
½ teaspoon sesame oil
½ package of enoki mushrooms
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 roughly torn cabbage, mushrooms, and sliced napa cabbage. Cook for several minutes until the veggies have softened
Add sliced green onion 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, add the enoki mushroom. Season with salt to taste.
Serve the Korean Style Spicy Vegetable Tofu Soup hot.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/05/12/korean-style-spicy-vegetable-tofu-soup/