Korean Oyster Soft Tofu Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Garlic and chili flakes, given 30 seconds in sesame oil, turn the broth a deep red, and in it large spoonfuls of soft tofu wobble alongside plump oysters.
Ingredients
Instructions
- 1
Place 200 g fresh oysters in 3% salt water and swish them gently with your hand.
Check for shell fragments, then drain them well in a colander so excess water does not dilute the soup.
- 2
Cut 70 g onion and 80 g zucchini into bite-size pieces so they cook evenly.
Open the 350 g soft tofu package and keep a spoon ready, because it should be added in large, loose pieces.
- 3
Warm 1 tsp sesame oil in a pot over low heat.
Add 1 tbsp minced garlic and 1.5 tbsp Korean chili flakes, then stir for only about 30 seconds, stopping before the garlic browns or the chili burns.
- 4
Add the onion and zucchini, then raise the heat to medium and stir-fry for about 2 minutes.
The vegetables should look slightly translucent at the edges and be evenly coated in the red aromatic oil.
- 5
Pour in 800 ml water and bring it to a boil over high heat.
Once bubbling, reduce to medium heat, spoon in the soft tofu in large pieces, and simmer for 3 minutes without breaking it up too much.
- 6
Season with 1 tbsp soup soy sauce, then add the drained oysters and cook for only 3 more minutes.
When the oysters look plump and just firm, turn off the heat and serve immediately.
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