Korean Tofu Perilla Leaf Soup
Dubu-kkaennip-guk is a Korean tofu and perilla leaf soup in anchovy broth, finished with chiffonaded perilla leaves that release a bright, minty-herbal fragrance. Zucchini and onion simmer first to build a vegetable-sweetened base, then large scoops of soft tofu - spooned rather than knife-cut for rougher surfaces that trap more broth - warm through over medium heat for five minutes. The perilla leaves must go in during the last thirty seconds: any longer and they turn dark and lose their aromatic freshness. Soup soy sauce and a light dusting of black pepper complete the seasoning, letting the clean anchovy umami and the herbal lift of kkaennip share the stage without competing.
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Instructions
- 1
Slice zucchini into half-moons, onion into strips, and chiffonade the perilla leaves.
- 2
Bring anchovy broth to a boil, then add onion and zucchini and cook for 5 minutes.
- 3
Add minced garlic and soup soy sauce, then spoon in large chunks of tofu.
- 4
Simmer over medium heat for 5 minutes so the tofu absorbs flavor.
- 5
Just before turning off heat, add perilla leaves and pepper, warm 30 seconds, and adjust salt.
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