If you find this recipe different with other recipe that you find in other website, just to let you know that I never make food following a recipe, I cook all my food based on how I taste it (if you’re curious why lol).
Hello! This week was such a hell week for me. I had so many issues that I need to deal & coping up with + I almost passed out yesterday during work. So apologies for the late post (sob). Anyways, after managed to get up from my bed this late afternoon (and realise that I need to eat something) I started to look on my cupboard and drawers and see what I could make with all available ingredients for this week homework. Thankfully I have appropriate ingredients to make tofu soup (though I need to get out to get the vegetables in the end but it’s only 2 minutes walk to nearest shop).
I personally never made this one, but I’ve been wanted to since months ago (that’s why you might spot some ingredients that people barely use but for this particular dish. Making this kind of soup suits my condition as well since I need something warm (and of course you can make this food as it’s winter is coming up soon!).
So first of all, these are the ingredients that I use to make Spicy Tofu Soup (for 2-3 person):
1. Sesame Oil (5tbs)
2. Red Pepper Powder (1tbs)
3. Sweet Soy Sauce (2tbs)
4. Chilli Red Paste / Gochujang (2tbs)
5. Onion (1/4pcs)
6. Garlic (1/8 clover)
7. Salt (1tbs)
8. Egg (1pcs)
9. Seaweed / Nori (optional - add as much as you want)
10. Chinese Cabbage (70gr)
11. Beansprout (50gr)
12. Mushroom (1/2 pack)
13. Soft Tofu (1/2 pack)
14. Assorted Seafood (50gr)
15. Spring Onion (10gr)
16. Water (500ml)
So after preparing all the Ingredients into necessary amount, here are the steps to make the dish :
1. Add the sesame oil (1) to the pot / pan
2. Insert the garlic (6) and onion (5) into the pot, fried them with medium low heat for a few minutes until you see the the colour of the onion slightly changing (not brown but more into yellowish)
3. Add the assorted seafood (14) and cook in medium heat for about 3-5 minutes (you’ll spot some bubbles from this step on your pot but that’s normal since the water from the seafood will get mixed with the oil - so it’s different with frying them, and you will have soft texture instead of crispy texture)
4. Add the water (16) into the pot, cook in medium high heat before you add the chilli red paste (4), red paper powder (2), sweet soy sauce (3) and salt (7). Stir them altogether and let the soup boiled for about 2-3 minutes (if you see to much bubbles on top, you can get rid of it with spoon)
5. Turn the heat into medium/medium low before you add the Chinese Cabbage (10), Beansprouts (11) and Mushroom (12), stir them slowly
6. Turn the heat into low before adding the tofu (13) and egg (8). Finish it off with spring onion (15)
7. Add seaweed (9) at the end when you’re about to serve it!
I personally enjoy the taste and reminds me of the tofu soup that I usually buy in Korean restaurant. Try this out and let me know if you like it!
