Korean Soft Tofu Shrimp Soup
Yeondubu-saeu-guk is a clear Korean soup where anchovy-kelp stock, radish, and shrimp provide the flavor, and soft tofu adds a creamy contrast. Radish simmers for eight minutes to release its natural sweetness, then peeled and deveined shrimp cook for three minutes, contributing a clean seafood taste without heaviness. Soft tofu is spooned in at the very end and heated for just two minutes so it stays intact and silky. Green onion and a touch of salt close out the seasoning, leaving a gentle, soothing bowl that works well as a light meal or alongside heavier dishes.
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Instructions
- 1
Peel and devein the shrimp, rinse briefly in salted water, and drain.
- 2
Slice radish thinly into small squares and finely chop the green onion.
- 3
Add stock and radish to a pot and simmer over medium heat for 8 minutes.
- 4
Add shrimp and minced garlic, cook for 3 minutes, then season with soup soy sauce.
- 5
Add soft tofu in large spoonfuls, simmer 2 more minutes, then finish with green onion and salt.
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