Korean Tofu and Vegetable Soup
Serves 4
This recipe calls for gochujang, a Korean hot pepper paste. It can be found in most supermarkets these days in the Asian ingredient aisle. The recipe was developed using Wang Korea brand - it has a moderate spice level. If using a different brand, taste it before adding it to the soup and see how comfortable you are with the spice level, and adjust accordingly. Feel free to hold back on some of the paste. You can always add a bit more.
Nutrition per serving: Calories: 271; fat: 13g (saturated: 2g); carbohydrates: 20g; protein: 20g; fiber: 2 g; sugar: 5g; sodium 846mg
Image from a fellow NuCooker!
1 tablespoon sesame oil
½ onion, thinly sliced
4 ounces shitake mushrooms, stems removed and thinly sliced
6 scallions, sliced, white, and pale green parts separated from dark-green parts
4 garlic cloves, sliced
5 cups of water
¼ cup gochujang (Korean hot pepper paste)
¼ cup low-sodium soy sauce
8 ounces bok choy, washed well, bottom 1½ inches of base discarded, remainder cut crosswise into 3/4 -inch pieces
½ cup kimchi, chopped, plus 2-4 tablespoons of the kimchi liquid
12-15 ounce block silken tofu
4 eggs (optional)
Heat oil in a large saucepan over medium heat. Cook onions, mushrooms, white and pale-green parts of scallions, and garlic stirring often, until softened and fragrant, about 5 minutes. Add water, then whisk in gochujang and soy sauce. Add bok choy and gently simmer until bok choy is tender, about 5 minutes.
Add kimchi and tofu and bring to a simmer. Reduce heat to medium and crack the eggs in the soup, cook until the whites are firm but the yolks are still runny about 3 minutes. Carefully divide among bowls. Top with sliced green scallions.
