Silken Tofu and Oyster Soup: A Simple Winter Delight
Chef Lee Hong-un’s Simple Winter Recipe: Easy Silken Tofu and Oyster Soup with Seasonal Oysters
Experience the ultimate comfort with this incredibly easy Silken Tofu and Oyster Soup, featuring the freshest winter ingredients: plump oysters and sweet ‘seomcho’ spinach. This dish is not only simple to make but also boasts a deep, satisfying flavor that’s perfect for warming up on a chilly day. It’s an ideal meal for the whole family, guaranteed to reignite appetites during the cold season. Try this chef-inspired recipe for an elevated taste of home!
Main Ingredients
- Spinach 100g (thoroughly washed)
- Fresh Oysters 100g (purged and rinsed clean)
- Silken Tofu 200g (cut into bite-sized pieces)
- Eggs 2
- Medium Shrimp 10 (peeled and deveined)
- Vegetable Oil 1 Tbsp
Flavorful Broth Ingredients
- Water 1.5 Liters
- Dried Kelp (Kombu) 10g (edges trimmed, wiped clean)
- Green Onion 10g (white parts preferred)
- Ginger 20g (thinly sliced)
- Soy Sauce for Soup (Guk-ganjang) 2 Tbsp
- Fish Sauce (Tuna) 2 Tbsp
- Shrimp Paste Brine 2 Tbsp
- Water 1.5 Liters
- Dried Kelp (Kombu) 10g (edges trimmed, wiped clean)
- Green Onion 10g (white parts preferred)
- Ginger 20g (thinly sliced)
- Soy Sauce for Soup (Guk-ganjang) 2 Tbsp
- Fish Sauce (Tuna) 2 Tbsp
- Shrimp Paste Brine 2 Tbsp
Cooking Instructions
Step 1
In a deep pot, combine 1.5 liters of cold water with the prepared dried kelp (10g), roughly chopped green onion (10g), and thinly sliced ginger (20g). Add the soy sauce for soup (2 Tbsp), tuna fish sauce (2 Tbsp), and shrimp paste brine (2 Tbsp). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for an additional 5 minutes to allow the flavors to meld. Strain the broth, discarding the kelp, green onion, and ginger, to obtain a clear, flavorful base.
Step 2
In a medium bowl, whisk the 2 eggs until well combined to create an egg mixture. Heat 1 Tbsp of vegetable oil in a pan over low heat. Pour in the beaten eggs and cook until they begin to set. Gently scramble the eggs with chopsticks or a spatula, breaking them into soft, fluffy pieces. Aim for larger curds rather than finely minced pieces to maintain a pleasant texture.
Step 3
Pour the prepared clear broth back into the pot and bring it to a simmer again. Once the broth is simmering, add the 10 peeled and deveined shrimp and cook until they turn pink and are cooked through. This usually takes just a couple of minutes.
Step 4
Carefully add the silken tofu (200g), cut into bite-sized pieces, and the 100g of fresh oysters to the simmering broth. Stir gently to avoid breaking the tofu and oysters. Cook just until the oysters are plump and cooked through – overcooking can make them tough.
Step 5
Finally, add the 100g of washed spinach to the soup and cook briefly until it just wilts. Be careful not to overcook the spinach, as it can become mushy. Once all ingredients are heated through, ladle the soup into serving bowls. Your delicious Silken Tofu and Oyster Soup is now ready to be enjoyed hot!
