My Korean friend, Maria, has shown me how to make it her way (without the kimchi), it's a bit more elaborate compared to this quick recipe. She makes the soup broth from scratch with chicken but often I don't have the time to do it, I just want something quick and easy. So the following recipe is how I make this tofu soup.
Ingredients:
- 1 package of Korean brand extra soft tofu, usually sold only in Korean markets, if not available, you can use Chinese brand silken type tofu
- 1 set of the packages from "Pulmuone" brand tofu broth seasoning (see photo below), there are 3 sets of packages in the packet so you can use it for 3 meals. There are two flavors of the seasoning - seafood or spicy. Most of the times I buy the seafood one. I have tried the other brands but I prefer "Pulmuone" brand better and some of my friends feel the same way.
- 1 package of buna-shimeji mushroom, brown beech mushroom in English or oyster mushroom works well, too. You can substitute it with any other type of mushroom if you like.
- 1 cup kimchi, I like to cut them into halves at least
- 1 cup frozen mix seafood, I usually get it from Korean market, too, you can use any kind of seafood - fresh or frozen
- 1 cup leeks, thin slices (optional)
- 1 or 2 eggs
- green onions, small rings, for garnish
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| Tofu Broth Seasoning |
- Follow the instructions on the package for the broth, cook in a medium size pot or Asian clay pot
- Add the remaining ingredients to it, cover with lid, cook until it boils. Slice the tofu into cubes before adding into the pot.
- After boiling, lower heat, crack the eggs and add to the soup, do not stir or mix after adding the eggs, simmer for another 5 to 7 minutes. The soup is now ready for serving, beware of the temperature heat.
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