Seafood silken tofu soup

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Seafood silken tofu soup

Shellfish works best in this soup, with whole prawns, clams and mussels adding the most flavour. It's a hearty bowl finished off with a sprinkling of chives.

Ingredients

To serve
  • 1 handful of chives, cut into 7.5cm (3in) lengths
  • 1 pinch each of sea salt and freshly ground black pepper
  • 1 drizzle of roasted sesame oil
  • 1 handful of chives, cut into 7.5cm (3in) lengths
  • 1 pinch each of sea salt and freshly ground black pepper
  • 1 drizzle of roasted sesame oil
  • 1 handful of chives, cut into 7.5cm (3in) lengths
  • 1 pinch each of sea salt and freshly ground black pepper
  • 1 drizzle of roasted sesame oil
For the stock
  • 0.5 onion, roughly chopped
  • 4 dried shiitake mushrooms
  • 1 spring onion, roughly chopped
  • 1 x 13cm (5in) long piece of dried kelp (dashima)
  • 8 large dried anchovies (myulchi), heads and guts removed
  • 0.5 onion, roughly chopped
  • 4 dried shiitake mushrooms
  • 1 spring onion, roughly chopped
  • 1 x 13cm (5in) long piece of dried kelp (dashima)
  • 8 large dried anchovies (myulchi), heads and guts removed
  • 0.5 onion, roughly chopped
  • 4 dried shiitake mushrooms
  • 1 spring onion, roughly chopped
  • 1 x 13cm (5in) long piece of dried kelp (dashima)
  • 8 large dried anchovies (myulchi), heads and guts removed
For the soup
  • 1 tbsp vegetable oil
  • 0.5 onion, diced
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 2 garlic cloves, grated or finely chopped
  • 1 tsp peeled, grated fresh ginger
  • 1 small courgette, halved lengthways and cut into 1cm (0.5in) slices
  • 150 g assorted mushrooms (button, enoki, oyster, shiitake), sliced
  • 100 g Korean or Chinese cabbage leaves, thickly sliced
  • 400 g soft silken tofu, drained
  • 4 jumbo prawns
  • 720 g clams
  • 560 g mussels
  • 4 scallops
  • 1 egg
  • 1 tbsp vegetable oil
  • 0.5 onion, diced
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 2 garlic cloves, grated or finely chopped
  • 1 tsp peeled, grated fresh ginger
  • 1 small courgette, halved lengthways and cut into 1cm (0.5in) slices
  • 5.3 oz assorted mushrooms (button, enoki, oyster, shiitake), sliced
  • 3.5 oz Korean or Chinese cabbage leaves, thickly sliced
  • 14.1 oz soft silken tofu, drained
  • 4 jumbo prawns
  • 25.4 oz clams
  • 19.8 oz mussels
  • 4 scallops
  • 1 egg
  • 1 tbsp vegetable oil
  • 0.5 onion, diced
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 2 garlic cloves, grated or finely chopped
  • 1 tsp peeled, grated fresh ginger
  • 1 small courgette, halved lengthways and cut into 1cm (0.5in) slices
  • 5.3 oz assorted mushrooms (button, enoki, oyster, shiitake), sliced
  • 3.5 oz Korean or Chinese cabbage leaves, thickly sliced
  • 14.1 oz soft silken tofu, drained
  • 4 jumbo prawns
  • 25.4 oz clams
  • 19.8 oz mussels
  • 4 scallops
  • 1 egg

Details

  • Cuisine: Korean
  • Recipe Type: Soup
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 65 mins
  • Serves: 4

Step-by-step

  1. To make the stock, combine the onion, dried mushrooms, spring onion, kelp, anchovies and 750ml (26fl oz) water in a large pan and bring to the boil over a high heat.
  2. Reduce the heat to a simmer and cook, covered, for about 45 minutes. Strain, discarding the solids, and set aside.
  3. In a medium heavy-based pan, heat the vegetable oil over a medium to low heat.
  4. Add the onion and chilli flakes and cook for 5 minutes, stirring occasionally, until the onion is softened. Stir in the garlic and ginger, add the stock and bring to a simmer over a medium–high heat.
  5. Add the courgette, fresh mushrooms and cabbage and bring to the boil. Reduce the heat to a simmer and cook for 2 minutes until the vegetables are slightly softened.
  6. Carefully add the tofu in chunks, season with salt and gently stir, trying to keep the tofu intact as much as possible.
  7. Place the all the seafood on the top and cover with a lid. Cook for a further 5 minutes.
  8. When the clams and mussels have opened and the prawns have turned a pink colour, crack an egg into the pan and gently mix it into the stew. Discard any clams or mussels that haven't opened.
  9. Remove the stew from the heat and top with a drizzle of sesame oil and a sprinkle of chives. Serve in bowls.

This recipe is from Judy Joo’s Korean Soul Food by Judy Joo, £22, White Lion Publishing.

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