Korean Oyster Soft Tofu Soup

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.

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.

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.

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.

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.

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.