Spicy and Refreshing Soft Tofu and Egg Soup
Recipe for Soft Tofu and Egg Soup
A truly hearty and delicious recipe for soft tofu and egg soup! This comforting soup is perfect for a chilly day or when you need a flavorful pick-me-up.
Ingredients
- 1 pack soft tofu (about 300-350g)
- 2 fresh eggs
- 1/2 medium onion
- 2 Korean green chili peppers (cheongyang)
- A little soaked glass noodles (optional, about 30-50g)
- 1 Tbsp minced garlic
- 1 Tbsp chicken stock (or broth)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
Begin by building flavor. Heat a little oil in a ttukbaegi (earthenware pot). Add 1 Tbsp minced garlic and 2 Tbsp gochugaru, and stir-fry over low heat. Be careful not to burn the garlic. Once fragrant, add 1/2 thinly sliced onion and stir-fry until it becomes translucent.
Step 2
Continue stir-frying until the onions soften and release their sweet aroma, allowing the ingredients to meld together. This step is key to developing a deep flavor for the soup.
Step 3
Pour 300ml of water into the pot with the stir-fried onions and seasoning. Bring it to a boil; this will form the base of your delicious broth.
Step 4
Add 1 Tbsp of chicken stock for an umami boost and stir well to dissolve. If you don’t have chicken stock, anchovy-kelp broth works beautifully. This will make your soup much richer!
Step 5
For a clean and deep flavor, add 1 Tbsp of soy sauce for soup (gukganjang). Adjust seasoning to your preference. (Note: It’s a good idea to adjust the amount of soy sauce based on the saltiness of your soft tofu.)
Step 6
Gently add 1 pack of soft tofu to the pot, breaking it into large chunks. (Tip: If the pot seems too full, using only 1/2 or 2/3 of the tofu pack will still yield a delicious soup. Feel free to adjust the quantity.)
Step 7
Add a small amount of soaked glass noodles for a delightful chewy texture. Soaking the noodles beforehand will shorten their cooking time.
Step 8
Once the soup is bubbling vigorously, lightly beat 2 eggs in a separate bowl. Slowly drizzle the beaten eggs into the pot in a circular motion. The eggs will cook into soft ribbons, adding a wonderful texture. Avoid stirring immediately to let the ‘egg flowers’ form beautifully.
Step 9
For an extra kick of heat, finely chop 2 Korean green chili peppers and add them to the soup. You can also use regular green chilies or red chilies according to your taste.
Step 10
When all the ingredients have harmonized and the soup is wonderfully fragrant, ladle it into bowls. Your delicious and spicy soft tofu and egg soup is complete! Enjoy a satisfying meal with a bowl of rice.