Korean Seafood Tofu Soup that Warms in Autumn~

Name: Korean Seafood Tofu Soup that Warms in Autumn~
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 Fresh shrimp; 1/2 bag Assorted seafood; A box Soft tofu; 1 piece Enoki mushroom; 1 piece green pepper; 1 piece Red chili; a small piece radish; a small piece pear; 2 pcs egg; 2~3 cloves garlic; a little Soy sauce; Some Chili oil; Some sesame oil; 1 tablespoon Korean Hot Sauce; Some salt

by syclhy

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I used to live very close to my family, I often go to eat with Won Won’s children’s shoes. I love seafood tofu soup, which is actually Korean soft tofu soup (순두부찌개). Later, I moved, and it’s not convenient to eat. So I decided to do it myself! The final result is full of umami~ I ate a big bowl of mixed rice! The amount of 3 people allowed both of us to solve it. . . = ="

Korean Seafood Tofu Soup that Warms in Autumn~

1. The preparation of the main ingredients: wash the shrimp, open the back and remove the shrimp thread, wash the seafood assorted, wash and choose the enoki mushroom, wash the green and red pepper, remove the stem and shred, mince garlic, pear, and radish.

Korean Seafood Tofu Soup that Warms in Autumn~ recipe

2. Use a spoon to dig the tofu into small pieces, add garlic, pears, and radish, add a small spoonful of light soy sauce, marinate for about 30 minutes (the tofu in Korean soft tofu soup is mostly crushed to make soup), set aside .

3. Pour the sesame oil, heat the pan, put the shrimp, fry until the color changes, then add chili oil and stir fry (you can also put the chili noodles and fry the red oil, so add more oil, mine is a little less oil, chili noodles Slightly fuzzy).

4. Pour the marinated tofu into the pot, stir-fry it slightly, add water (or whitebait stock), it’s ok before tofu, we like to drink soup and there are more ingredients, so the water is too much, it’s not visible in the photos Tofu.

5. Add assorted seafood to the pot, and add a tablespoon of Korean hot sauce, mix thoroughly, and bring to a boil.

6. After boiling, add enoki mushrooms, and later, beat the eggs in. (We like to lay eggs so we didn’t break them up in advance. If we like egg flowers, break the eggs in advance and mix well). After boiling again, add salt and chili noodles to taste , Then put the shredded chili peppers, turn off the heat, and remove.

7. The final result.

Tips:
1. This soup is actually made with 3~4 people. If there are few people, the amount of ingredients is reduced.

2. It is best to use chili oil in step 3, which saves it easy to paste, and there is less chili oil, and the red oil color of the final soup is light

3. The crab sticks in the seafood assortment I used are not very good. They have a lot of starch, and they all become small noodles. If it is also this kind, put a little bit less. If it is Korean crab sticks with more crab meat, it doesn’t matter. ~

4. Don't have too much light soy sauce for pickled tofu, just a little bit.

Supplement: The taste of Tudah is because it is boiled with beef broth. Drinking the smell of beef broth~ You can try it if you are not too troublesome!