Korean Soft Tofu Shrimp Soup

Name: Korean Soft Tofu Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: soft tofu 400 g; medium shrimp 250 g; Korean radish 180 g; minced garlic 1 tbsp; soup soy sauce 1.5 tbsp; anchovy-kelp stock 1200 ml; green onion 1 stalk; salt 0.5 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Instead of being cut, the soft tofu is scooped in with a spoon, and it floats among the shrimp in large, tender pieces.

Soup soy sauce is held back to keep the anchovy-kelp broth pale, and salt makes up the rest of the seasoning.

Ingredients

servings

IngredientAmount

green onion1 stalk

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Peel and devein 250 g medium shrimp, keeping the flesh as intact as possible.

Rinse briefly in lightly salted water, then drain in a sieve so excess water does not dilute the stock.
2

Slice 180 g Korean radish thinly into small flat squares so it softens evenly.

Finely slice 1 stalk green onion and keep it aside for the finish, where its aroma stays clearer.
3

Put 1200 ml anchovy-kelp stock and the radish into a pot.

Bring it to a steady simmer over medium heat and cook for about 8 minutes, until the radish edges look slightly translucent.
4

Add the shrimp and 1 tbsp minced garlic, then skim off any foam that rises.

Simmer for about 3 minutes, just until the shrimp turn pink and curl, avoiding a tough texture.
5

Season with 1.5 tbsp soup soy sauce, adding it before the tofu so the broth is evenly flavored.

Taste the broth and adjust with up to 0.5 tsp salt without making the color too dark.
6

Spoon 400 g soft tofu into the pot in large pieces and lower the heat to gentle.

Heat for no more than 2 minutes, add the green onion, and serve immediately before the tofu breaks apart.