As the weather turns colder, a nice hot soup is a great way to warm up. This winter try Soon Doo Boo, a spicy seafood soup with silken tofu.
A note about tofu: Tofu is made in a very similar fashion as cheese, but it is made from soy rather than cow or goat milk. Tofu is labeled by the firmness of the product. The silken tofu used in this recipe is the softest.
1 cartons of Silken Tofu
1 Tbs. Sesame Oil
2 Tbs. Gochu karu(Crushed red pepper powder)
½ small sliced vidalia onion
½ lb seafood mix(substitute shrimp if you prefer)
2 cups anchovy broth(boil 10-12 dried anchovies in water for 15 minutes, remove anchovies)
1 beef boullion cube
2 Tbs. Gochujang(Red Pepper Paste)
8 shitake mushrooms(you can substitute any mushroom you prefer)
1 egg, lightly beaten
1-2 green onions sliced
Put sesame oil, onions, and gochu karu in a pot and stir fry over medium heat until onions begin to soften. Add seafood mix(or shrimp) and stir fry briefly. Add anchovy broth and beef boullion cube and bring to a boil. Add tofu, mushrooms, and gochu jang, bring to a boil then simmer for 3-4 minutes. Add the beaten egg and green onions and cook until eggs are done.
Serve with steamed short grain rice.
Short Grain rice has more starch than long grain rice, which makes it sticky.