Korean Pimpinella Tofu Soup
Chamnamul (Korean pimpinella) brings a distinctive herbal fragrance to an anchovy-kelp stock base, creating a clear soup with pronounced aromatic character. Tofu is simmered first so it absorbs the savory broth, and the greens are added only at the end to preserve their bright scent. A finish of green onion and black pepper rounds out this two-serving soup that is light in body but strong in flavor definition.
Adjust Servings
Instructions
- 1
Wash chamnamul and cut into 5 cm pieces; dice tofu.
- 2
Bring stock to a boil and add minced garlic.
- 3
Add tofu and simmer over medium heat for 4 minutes.
- 4
Season with soup soy sauce and salt, then add chamnamul.
- 5
Add green onion and pepper, cook 1 more minute, and serve.
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