Dubu Guk (Korean Tofu Soup)

Slice 120g Korean radish into thin 4mm squares, then slice 70g shiitake mushrooms about 3mm thick.

Scoop 300g firm tofu into large uneven pieces with a spoon so the rough surfaces can hold more broth.

Put 1200ml water and the sliced radish in a pot over medium heat.

Once it begins to boil, skim any foam and simmer for 7 minutes, until the radish looks slightly translucent and the broth tastes lightly sweet.

Add the shiitake mushrooms, 1 tsp minced garlic, and 2 tbsp soup soy sauce.

Keep the heat at medium and simmer for 4 minutes, letting the mushroom aroma season the broth without reducing it too much.

Lower the heat if the broth boils too vigorously.

Check that the 2 tablespoons of soup soy sauce are evenly dispersed and the radish and mushrooms are tender.

Reduce to low heat, then gently add the spooned tofu pieces and warm them for only 3 minutes.

Do not stir hard with a ladle. Move the pot lightly instead so the tofu keeps its shape.

Slice 1 green onion on the diagonal and add it at the end.

Bring the soup to one brief boil over high heat, then turn off the heat as soon as the onion aroma rises and serve while hot.