Soft Tofu And Vegetable Soup

Name: Soft Tofu And Vegetable Soup
Ingredients: 3 cup water; 4 dried shiitake mushrooms; 1 piece kombu (dried kelp seaweed), roughly 5-by-2 inches; 1 spring onion or scallion, roughly chopped; ½ onion, roughly chopped; 1 tablespoon vegetable oil; ½ onion, chopped; 2 tablespoon korean chili flakes (gochugaru), or to taste; 1 teaspoon grated ginger; 2 cloves garlic, grated; 1 small zucchini, cut into quarter moons, about ½-inch-thick; 2 cup baby spinach leaves; 2 cup mixed mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into ½-inch-thick pieces; 1 cup 1-inch-thick sliced napa or korean cabbage leaves; ½ to 1 teaspoon kosher salt or sea salt; 18 ounce soft silken tofu, broken up into large chunks; 2 large eggs; 1 tablespoon roasted sesame oil; 4 to 5 chives, cut into thirds crosswise; 1 spring onion or scallions, sliced thinly on a bias; 1 red chile, sliced thinly on a bias

Judy Joo|Sept. 26, 2014 3:41 pm EST

4 (1 ratings)

Print

I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives this stew, or jjigae, a deep earthy taste and complexity. The sweet zucchini and the creamy egg cut the spiciness as well. This is one of my favorite jiggaes and it is so good for you; perfect for a cold winter’s evening. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple Click Here to See More Soup Recipes

Servings

4

Ingredients

3 cup water
4 dried shiitake mushrooms
1 piece kombu (dried kelp seaweed), roughly 5-by-2 inches
1 spring onion or scallion, roughly chopped
½ onion, roughly chopped
1 tablespoon vegetable oil
½ onion, chopped
2 tablespoon korean chili flakes (gochugaru), or to taste
1 teaspoon grated ginger
2 cloves garlic, grated
1 small zucchini, cut into quarter moons, about ½-inch-thick
2 cup baby spinach leaves
2 cup mixed mushrooms (button, enoki, oyster, shitake), stems trimmed, sliced lengthwise into ½-inch-thick pieces
1 cup 1-inch-thick sliced napa or korean cabbage leaves
½ to 1 teaspoon kosher salt or sea salt
18 ounce soft silken tofu, broken up into large chunks
2 large eggs
1 tablespoon roasted sesame oil
4 to 5 chives, cut into thirds crosswise
1 spring onion or scallions, sliced thinly on a bias
1 red chile, sliced thinly on a bias

Directions

In a large pot, place the water, mushrooms, seaweed, spring onions and onions. Bring to a boil over high heat, then reduce heat to maintain a simmer and cook, covered, for 45 minutes. Strain the stock, discarding the solids, and set aside.
In a heavy thick-bottomed medium pot, drizzle in the vegetable oil and warm over low heat. Add the onion and the gochugaru. Sauté over medium-low heat until onions are just soft, taking care not to brown them. Add the ginger and garlic, give it a quick mix, then pour in the reserved stock. Bring to a simmer over medium-high heat, then stir in the zucchini, spinach, mushrooms, and cabbage. Bring to a boil, then lower the heat to maintain a simmer and cook until the vegetables are softened, about 5 minutes. Season with salt then add the tofu carefully as it will break apart easily. Simmer until the tofu is heated through.
Crack a couple of eggs in on top and give it a gentle mix to break it apart and cook. Garnish the stew with chopped chives, spring onions, and red chiles. Serve immediately.