Korean tofu soup, one of my second favorite comfort soup.
Recipe - Soondubu Jjigae (Korean Tofu Soup)
- 1 pack BCD tofu
- 5 slices pork belly
- 1 pack enoki mushrooms / straw mushrooms
- 1 zucchini, sliced
- 1 green onion
- 3-5 pieces of dumplings (optional)
- 1 garlic clove
- 1 cup of water
- 1 tablespoon oil
- Prepare the meat and vegetables. Chop the green onions, garlic, slice the zucchini into sticks then cut them into halves so it could fit in to your pot when boiling. Cut the end of the enoki mushrooms to remove the roots then soak in water for couple of minutes and drain. Lastly, cut the pork belly into bite size and set to the side.
- In a pot, on medium-hi heat, add in oil, pork belly and garlic. Stir fry until it is golden brown. Add in the water, tofu package sauce, and dumplings (if using) and bring it to a boil. Once the soup starts to boil, add in the zucchini and enoki. Crack an egg and top the soup off with green onions.