Korean spicy seafood soup
For Korean food, I have three favorites: Bibimbab (mixed rice, vegi, egg, meat and pepper paste), short ribs and spicy seafood soup. If you have the right sauce in hand, you may reproduce the flavor that you have in the restaurant - at least very similar. Here is an easy version of Korean spicy seafood soup. (Even without kimchi and onion, this soup is still delicious). Will write posts for Bibimbab and short ribs soon!
1 block soft (silken) organic tofu (~390g), cubed
frozen mixed seafood (~300g)
1 large egg
1*green onion, cut into 2''
1 clove garlic, crushed
1/4 tsp minced ginger
3 cups water or chicken broth or homemade seafood broth
1 tsp korean red pepper powder (here)
2 tbsp korean red pepper paste (here)
1 package (9g) instant miso-cup soup, optional (here)
1 tsp oil
1/2 tsp sesame oil
homemade seafood broth: Put 2 dry scallop, 1 tbsp dry shrimp, 3 piece dry mushroom and 3cup water in a soup pot, bring to boil. Keep the broth on low-heat for 30 minutes, covered.
1. In a soup pot (I use a Le Creuset 2 quart french oven), add 1 tsp oil and quickly fry ginger, onion and red pepper powder for 30 seconds.
2. Pour in 3 cup broth or water and add 2 tbsp red pepper paste bring to boil. I add one package of miso-cup powder (MSG-free). If you don't add miso-cup powder, you may need some salt at the end.
3. Add frozen seafood and tofu in the broth, bring to boil. Reduce to a simmer for 5 minutes.
4. Switch to high-heat, and crack one egg into the soup when the soup is bubbling. Add the green onion. You could break up the egg or let the egg stay whole.
5. Add sesame oil and adjust with salt.