Spicy Kimchi and Oyster Soup with Tofu
Winter Delight! Kimchi Soup with Oysters and Tofu: A Perfect Harmony of Flavors
As the cold winter weather persists, there’s nothing quite like a steaming hot soup to warm you up from the inside out. This kimchi soup is always a crowd-pleaser. We’ve elevated this comforting classic by adding soft tofu and fresh oysters, a seasonal winter delicacy, for an even richer broth and a boost of nutrition. It’s the perfect hearty soup to enjoy with a bowl of rice.
Ingredients- 1 bowl of ripe, sour kimchi (approx. 300g)
- 1/2 block of soft tofu (approx. 150g)
- 1 cup of fresh oysters (approx. 100g)
- 7 cups of anchovy-kelp broth (approx. 1.4L)
- 1/2 cup kimchi juice (approx. 100ml)
- 1/2 Tbsp minced garlic (approx. 5g)
Cooking Instructions
Step 1
First, let’s prepare the oysters. Gently rinse the oysters in lightly salted water (about 1/2 tsp salt per cup of water) by swirling them with your hands. This helps to remove any impurities or shell fragments. Rinse them briefly in cold water and drain. Cut the tofu into bite-sized cubes, similar to small radish pieces.
Step 2
Pour 7 cups of anchovy-kelp broth into a pot and bring it to a boil over medium heat. Once the broth is boiling, add the finely chopped sour kimchi and let it simmer. This will allow the kimchi’s flavor to infuse beautifully into the broth, making it refreshingly savory as the kimchi softens.
Step 3
Next, add the 1/2 cup of kimchi juice. This will enhance the soup’s umami and give it a richer color. Then, add the cubed tofu and bring the soup to a quick boil. Stir gently to prevent the tofu from breaking apart as it cooks.
Step 4
Since the kimchi itself is already well-seasoned, we’ll only add 1/2 Tbsp of minced garlic to balance the flavors. Taste the soup and if it feels a bit bland, add a tiny pinch of salt or soup soy sauce to adjust to your preference. Once the tofu is cooked through, finally add the prepared oysters. Be careful not to overcook the oysters, as they can become tough. Cook them just until they turn opaque and are cooked through.
Step 5
If you prefer a spicier kick, feel free to add about 1/4 tsp of red pepper flakes for an extra layer of heat. Adjust this according to your taste.
Step 6
Finally, prepare some dried chili threads for garnish and finely chop some green onions. Arrange the chili threads and green onions attractively on top of the finished kimchi, oyster, and tofu soup to complete this wonderful dish.
