You may also like
Categories:
Seafood clams grape seed oil red pepper garlic mushrooms zucchini stock Silken kosher salt sesame oil green onion egg
Viewed: 63 - Published at: 8 years agoIngredients
- 1/4 cup chopped seafood (I used shrimp and squid.)
- 3 clams
- 1 tablespoon grape seed oil (or any other neutral oil)
- 1 tablespoon (Optional) Korean red pepper flakes (gochugaru)
- 1/4 cup chopped kimchi
- 2 garlic cloves, minced
- 1/4 cup diced mushrooms
- 1/4 cup diced zucchini
- 1 cup stock (vegetable, seafood, chicken, beef) or water
- 14 ounces silken tofu
- 1 teaspoon kosher salt
- 1 tablespoon sesame oil
- 1 tablespoon green onion, thinly sliced
- 1 egg
Method
- Cut seafood into small dice and clean and sort clams. Set aside.
- In a small saucepan, heat grape seed oil on medium high heat. Stir in Korean red pepper flakes (gochugaru), if using.
- Add kimchi, garlic, mushrooms, and zucchini; cook until tender and barely browned, about 2-3 minutes.
- Add stock and bring to a boil.
- Scoop large spoonfuls of silken tofu from its package into the boiling soup base.
- Reduce heat to medium and bring back to a hard simmer, stirring occasionally to break up the tofu. Simmer for 3 minutes until tofu is heated through. Season with kosher salt.
- Add seafood and cook until cooked through, about 2 minutes. Taste and adjust seasoning.
- Reduce the heat to low and drizzle the soup with sesame oil and scatter green onions.
- Crack an egg into a small bowl and gently pour on top of the soup; the hot soup with cook the egg.
- Serve from your saucepan and enjoy!
