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
- 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
- 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
Details
- Cuisine: Korean
- Recipe Type: Soup
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 65 mins
- Serves: 4
Step-by-step
- 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.
- Reduce the heat to a simmer and cook, covered, for about 45 minutes. Strain, discarding the solids, and set aside.
- In a medium heavy-based pan, heat the vegetable oil over a medium to low heat.
- 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.
- 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.
- Carefully add the tofu in chunks, season with salt and gently stir, trying to keep the tofu intact as much as possible.
- Place the all the seafood on the top and cover with a lid. Cook for a further 5 minutes.
- 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.
- 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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