Hot bubbling spicy tofu soup is the perfect way to warm yourself when the weather gets chilly. This is a must have recipe from Maangchi's Korean Kitchen, she has the most amazing collection of home cooking recipes that are easy to follow and includes lots of information about the ingredients used.
Ingredients for the stock:
12 dried anchovies
1/3 cup of kelp
half onion, roughly chopped
5 cloves of garlic, lightly smashed
3 dried shiitake mushrooms
Ingredients for the stew:
1 cup of mixed seafood (I used 4 prawns and 4 pieces of cuttlefish fillets)
2 green onions, cut into 2 inch segments
1 jalapeno pepper
2-5 tbs of hot pepper flakes
1 tube of soft tofu
fish sauce to taste
Pour 5 cups of water into a pot and add 12 dried anchovies after removing the intestine area. Add chopped onion, dried kelp, dried shiitake mushrooms, garlic cloves and boil it over high heat. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. Maangchi recommends putting all of the dried anchovy pieces into a big mesh tea infuser.
Take the mushrooms from the stock, let them cool and then chop them into small pieces. Chop up any other mushrooms you are using. Strain and set aside the stock
Heat the earthen ware (or ceramic pot) on the stove if you have one. I personally don't have one, so I used a regular 2 qt saucepan over a high heat. Pour in 1 tablespoon of olive oil, stir in the chopped mushroom. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
- 2 tbs—mild
- 3 tbs—medium
- 4 tbs—hot
- 5 tbs (1/4 cup)—suicidal hot ! : )
Crack egg into pot and drizzle with sesame oil before serving.