Korean “Soon” Tofu Stew – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (use vegan versions):
- 1 12 oz package silken tofu (extra soft)
- 1 medium size onion, chopped
- 2-4 teaspoons of Korean crushed red pepper
- 2 teaspoons sesame oil
- 1/2 cup chopped scallions
- 1/2 cup mushrooms (any variety)
- 2-3 cloves of garlic, finely chopped
- sprinkle of toasted sesame seeds
- 8 cups of water
- optional: zucchini slices, spinach leaves
Directions:
Over a medium heat, saute the chopped garlic
and crushed red pepper in sesame oil. Stir
continuously so pepper and garlic do not
burn. After 3-4 minutes, transfer contents to
stew pot.
Add water, tofu and vegetables (except
scallions) to stew pot, and bring everything to
a boil. Simmer for 5 to 10 minutes. Be sure
to break up the soft tofu in the pot; this will
help to create a gravy-like consistency in the
soup.
Just before serving, sprinkle chopped scallions
on to soup.
This traditional dish is best accompanied by a
hot bowl of Korean-style sticky white rice.
Serves: 2-4
Preparation time: 45 minutes
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