Korean Soft Tofu Soup (Mild Clear Broth with Silken Tofu)
Heat 800 ml anchovy stock over medium heat and keep it short of a hard rolling boil so the broth stays clear. Slide the silken tofu in as large spoonfuls and do not stir afterward, just nudge the pot lightly so it settles without breaking. Simmer on low for about 5 minutes, until the tofu is warm through and trembles on a spoon, then season with 1/2 tsp salt in small additions.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The same soft tofu as in sundubu-jjigae goes in here, but with no chili flakes or chili paste the broth stays clear.
Read more
Big spoonfuls of tofu are slipped in and left unstirred, and the heating stops once they tremble on a spoon.
Ingredients
Instructions
- 1
Finely mince 2 cloves of garlic and slice 1 stalk of green onion thinly.
Keep the 300 g silken tofu steady in its package until needed so it does not break before it reaches the broth.
- 2
Pour 800 ml anchovy stock into a pot and heat it over medium heat.
When small bubbles gather around the edges, avoid a hard rolling boil so the clear broth stays clean and gentle.
- 3
When the stock begins to simmer, add the minced garlic and 1 teaspoon soup soy sauce.
Cook for about 1 minute, just until the garlic aroma spreads, then lower the heat before the broth turns cloudy.
- 4
Scoop the silken tofu into large pieces with a spoon and slide them gently into the broth.
Do not stir after adding it; just nudge the pot lightly so the tofu settles without breaking apart.
- 5
Reduce to low heat and simmer quietly for about 5 minutes.
The tofu is ready when it is warm through and trembles on a spoon; do not cook longer, or the delicate texture will weaken.
- 6
Taste the broth and season with the 1/2 teaspoon salt in small additions, stopping when it tastes clean rather than sharply salty.
Add the sliced green onion, warm briefly, and serve while the broth is still clear.
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