The spicy and savory tofu bean paste seaweed soup recipe
I made a savory tofu seaweed soybean paste soup that tastes like spicy and miso soup.
3 serving
Within 30 minutes
luckydaddy
Ingredients
  • Seaweed
    3serving
  • Soybean paste
    3TS
  • Anchovy pack again
    1ea
  • Tofu
    1piece
  • crushed garlic
    1TS
  • enoki mushroom
    1pack
Video
Cooking Steps
STEP 1/10
Please prepare the ingredients first.
STEP 2/10
In a pot about half the size of water, boil the seafood stock pack (or anchovies, kelp) to make broth.
Wash the enoki mushrooms.
STEP 3/10
Cut dried seaweed into bite-size pieces and soak it in water.
STEP 4/10
Cut tofu into cubes.
STEP 5/10
Drain the soaked seaweed in a strainer.
STEP 6/10
When the anchovy broth is ready, remove the seafood stock pack from the water.
STEP 7/10
Add the soaked seaweed to the stock water and stir in 1 tablespoon of minced garlic.
STEP 8/10
Add 3 tablespoons of soybean paste and bring to a boil, dissolving without lumps.
If you don't have any resistance to seasoning, add a little bit of Miwon to make it taste better.
STEP 9/10
Add tofu and enoki mushrooms and boil it again to complete the spicy and savory tofu soybean paste seaweed soup.
I don't have enoki mushrooms, so I didn't put it in, but if I put it in, the texture of the mushrooms makes it taste better.
STEP 10/10
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