Stock Base:
10 dried anchovies
2 4" squares of kombu
2 dried shitaki mushrooms, or sliced equivalent
4 cups water or thin beef broth
Tofu Soup:
4 garlic, crushed
1/4 red or yellow onion, sliced thin
3 slices of pork belly, sliced thin
1/2 daikon, peeled, cubed or radish kimchee, whatever is handy
1 tbsp red pepper flakes, kochukaru. to taste
1 tbsp fish sauce*
1/2 cup fresh mushrooms. sliced, beech, straw or white. whatever you like.
1/2 silken or soft tofu
sesame oil
1 tbsp gochuchang*, 1 tsp miso*2 scallions, shredded
egg, per serving
Alternate fixings:
1. greens, napa cabbage or kimchi, whatever is handy
2. thinly sliced beef and fresh live clams
In a small stockpot, bring stock ingredients up to a boil and simmer for 30 min while preparing soup.
In a larger soup pot, lightly saute garlic, then onion till fragrant and softened. Add pork belly till color just turns. Doesn't need to be cooked through. Saute daikon until it starts to turn translucent at the edges. Strain solids from stock and add the liquid into the pot. Bring to a boil then turn heat to a simmer. After 10 minutes or when the daikon is nearly finished, add pepper flakes and fish sauce. Adjust seasonings, with a dash of sesame oil and gochuchang or miso. Stir to dissolve thoroughly, then add mushrooms and tofu and bring to a boil. When vegetables are just tender and heated through, taste again to adjust seasoning, Just before turning off heat, add scallions. Serve very hot, still bubbly, with whole egg on top in thick bowls.
0 comments