KOREAN TOFU SOUP NUTRITION RECIPES

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Steps:

• Using a sharp knife, cut your kimchi into small, thin slices and mince your garlic.
• Drizzle sesame oil in a pot over medium heat.
• When the oil has warmed, add your kimchi slices and minced garlic. Then sprinkle over with pepper flakes.
• Cook the ingredients until they start to soften. This should take no longer than 3 min.
• Pour in the vegetable broth and the leftover juice from your kimchi into the pot. Stir ingredients together.
• Bring your kimchi tofu soup broth to a boil and leave to boil for 5 min.
• In the meantime, press tofu blocks using a tofu press and cut into large chunks.
• Add the tofu to the broth along with a pinch of salt and pepper to taste.
• Allow the broth to simmer for another 5 min.
• Chop your scallion into thin pieces, and add it to the broth just before turning off the heat.
• Serve your Korean soft tofu soup boiling hot!