Hearty and Refreshing Slime-Snail and Mallow Soup (Daslgi Aukguk)
How to Cook a Healthy and Delicious Slime-Snail and Mallow Soup with Tofu
I’m sharing a recipe for a healthy and revitalizing soup made with slime-snails (daslgi) from my freezer and fresh mallow (auk), which is much more delicious than just mallow and tofu! This soup is not only good for your health but also incredibly refreshing and savory, perfect for a light meal or as a side dish. The unique texture of the slime-snails and the tender mallow create a delightful combination that will awaken your appetite.
Main Ingredients- Mallow (Auk) 65g (cleaned)
- Slime-snails (Daslgi) 80g (purged and washed)
- Half block of Tofu (150g)
- Water 800ml
- 2 Coin broths (40g)
Seasoning and Other Ingredients- Homemade Doenjang (fermented soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Red crab extract (or soy sauce for soup) 2 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Shiitake mushroom powder 1 Tbsp (Optional)
- Homemade Doenjang (fermented soybean paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Red crab extract (or soy sauce for soup) 2 Tbsp
- Cooking wine (Mirin) 1 Tbsp
- Shiitake mushroom powder 1 Tbsp (Optional)
Cooking Instructions
Step 1
For the mallow, gently scrape off the tough outer skin from the stems using your fingers. This step ensures a tender texture in your soup.
Step 2
After removing the skin, rinse the mallow thoroughly under running water a couple of times to remove any dirt or impurities. Letting it drain in a colander is recommended.
Step 3
Cut the tofu into bite-sized pieces, about 1.5cm thick. You can dice it or slice it thinly, depending on your preference.
Step 4
Tear or chop the washed and drained mallow into manageable pieces, about 3-4cm in size. Avoid chopping it too finely, as this can make the broth cloudy.
Step 5
In a pot, bring 800ml of water to a rolling boil over high heat. Once boiling, add the 2 coin broth cubes and stir until dissolved to create a flavorful broth. (If you don’t have coin broths, you can substitute with anchovy-kelp broth or rice water.)
Step 6
Once the broth is boiling, dissolve 1 tablespoon of homemade doenjang into it. For a clearer broth, you can strain the doenjang through a sieve before adding it.
Step 7
Add the prepared mallow, diced tofu, purged slime-snails, 1 Tbsp cooking wine, optional 1 Tbsp shiitake mushroom powder, 1 Tbsp gochugaru, and 2 Tbsp red crab extract to the doenjang broth.
Step 8
Gently mix all the ingredients together with a spatula or ladle. Reduce the heat to medium and let it simmer. You’ll notice foam rising to the surface from the mallow. Skim off this foam with a spoon or ladle; this process makes the soup clearer and more refreshing. Continue to simmer for about 5-7 minutes, or until the mallow and slime-snails are tender. Your delicious soup is ready!
