Comforting gochujang tofu soup
I was getting tired of the usual ABC soup. And while double boiled soups are good and nourishing, but it takes time and ingredients. Time we have, but going out to buy ingredients can be challenging in these times.
True blue ajummas may argue that this is not an authentic Doenjang Guk – Korean Soybean soup with zucchini and tofu – but it’s quite similar. But I’m the queen of innovation, so I made do with what I had in my fridge. I had a couple stalks of celery left so I threw that in too!
This soup can be whipped up in just 20 minutes, and if you have some kimchi and fried fish at home, your complete Korean set lunch is done.
1 block of white tofu, the firmer version
1 big onion, sliced
1 pack enoki mushrooms
Large handful of beansprouts
4 cups of anchovy (ikan bilis) stock
3 cloves of chopped garlic
Fishcake/crabstick – optional if you want to make it vegetarian.
1 tablespoon doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean chili paste)
1 tablespoon Korean chili flakes (optional, if you like spicy)
Put stock soup in a deep pot and bring to a boil Of course, if you want to make your own fresh stock, that’s even better, by boiling anchovies, dried kelp, dried shiitake mushroom, garlic and onions.
Add in garlic, soup seasoning, and mix properly until beanpaste is blended fully. Throw in tofu, fishcake, onion, mushroom and beansprouts last. If you have zucchini, that would be perfect, add this in at the start and ensure it’s been cooking for about a few minutes before adding the other ingredients.
Turn off fire about everything has been boiling for about 10 minutes. Your gochujang soup is ready to be served!
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