Ingredients
Ingredients (use vegan versions):
- 1 12 oz package silken tofu (extra soft)
- 1 medium size onion, chopped
- 2-4 teaspoons of Korean crushed red pepper
- 2 teaspoons sesame oil
- 1/2 cup chopped scallions
- 1/2 cup mushrooms (any variety)
- 2-3 cloves of garlic, finely chopped
- sprinkle of toasted sesame seeds
- 8 cups of water
- optional: zucchini slices, spinach leaves
Over a medium heat, saute the chopped garlic and crushed red pepper in sesame oil. Stir continuously so pepper and garlic do not burn. After 3-4 minutes, transfer contents to stew pot.
Add water, tofu and vegetables (except scallions) to stew pot, and bring everything to a boil. Simmer for 5 to 10 minutes. Be sure to break up the soft tofu in the pot; this will help to create a gravy-like consistency in the soup.
Just before serving, sprinkle chopped scallions on to soup.
This traditional dish is best accompanied by a hot bowl of Korean-style sticky white rice.
Serves: 2-4
Preparation time: 45 minutes