It was just few days after I launched this website, when Min and I went to visit my parents. And, my parents seemed to be very excited over the idea of KoreanHomeCooking.com, maybe more than I was (my dad is a super foodie and my mom is also a proud chef of the house). I think the foodie gene flows in my family ;D According to mom, dad had been talking for days about different dishes that mom could cook when we come home, so that I could blog about them.
When we woke up in the morning, dad already had a list of breakfast menus from which we were to choose one. Soft Tofu Soup was a winner for the day.
Although Soft Tofu Soup is one of my mom's expertise, mom got so nervous at one point that she forgot to add some ingredients and we had to remind her. She must've felt pressure under camera... :D
Please note that my mom's recipe below makes very mild, less spicy Soft Tofu Soup than ones found in restaurants.
For 5 servings
soft Tofu (5 packs)
hard shell clams (15)
white mushroom (5-7, or any kind is fine)
onion (1/2, sliced)
sesame oil (1 tbl, or any kind of oil)
red pepper oil (3 tbl)
chili powder (2 tbl)
water (1 tbl)
scallion (3 stalks, chopped)
garlic (3 cloves, minced)
1.Prepare seafood (oyster, shrimp, clams) aside.
2.Cut vegetables and set aside.
3.Prepare a mix of seasoning with red pepper oil, chili powder, minced garlic, chopped scallion, and water.
4.Glaze the pot with sesame oil in high heat.
5.Caramelize the onion.
6.Add soft tofu. Some soft tofus are sold in tube packages. They are good, too. Tip: There is no need to add water here; the soft tofu will spit out water when it's cooked. You will see.
7.Add rest of the vegetables and seafood.
8.Add the seasoning mix. Close the lid and let it cook for 10 minutes at medium heat.
9.Stir occasionally so that tofu is well mixed with other ingredients. The water in the soup came from soft tofu!
10.If you like, add a raw egg to the soup right before serving.
Kimchi Soft Tofu Soup