Korean Clear Broth Tofu Stew
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
With no chili flakes and no doenjang, just beef stock seasoned with soup soy sauce and salt, the broth stays clear.
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The tofu is nudged in with a ladle and left unstirred for five minutes to soak up the stock; browning it lightly in a pan first keeps a toasty surface even in the broth.
Ingredients
Instructions
- 1
Drain 300g tofu lightly and cut it into 2cm cubes.
Remove the stems from the shiitake mushrooms and slice them thinly, cut the zucchini into half-moons, and slice the green onion on a diagonal.
- 2
Pour 600ml beef stock into a pot and add 1.5 tablespoons Korean soup soy sauce, 0.5 teaspoon salt, and 0.5 tablespoon minced garlic. Set over medium heat and stir until the garlic disperses evenly.
- 3
When small bubbles rise around the edge of the broth, add the shiitake mushrooms first.
Simmer for about 2 minutes so their aroma infuses the stock and the broth becomes slightly deeper in color.
- 4
Add 80g zucchini and keep the pot at a steady medium simmer for 3 more minutes.
The zucchini is ready for the next step when its edges start turning translucent but the pieces still hold their shape.
- 5
Add the tofu carefully and settle the cubes with the back of a ladle instead of stirring hard.
Lower the heat to medium-low and simmer for 5 minutes so the tofu absorbs the seasoned broth without breaking.
- 6
Taste the broth. Add the green onion, turn off the heat, rest for 1 minute, and serve hot without breaking the tofu.
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