Korean Anchovy and Tofu Soup Recipe
A light yet flavorful soup based on a broth made from dried anchovies and seaweed, this is an everyday classic in many Korean homes. Its taste is similar to Japanese miso soup, but more fish-forward and savory. It’s a great way to warm up after a long day without feeling heavy.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- dried anchovies - 20 g
- seaweed - 5 g
- water - 1.5 l
- tofu - 250 g
- zucchini - 0.5 pieces
- onion - 0.5 pieces
- garlic - 2 pieces
- soy sauce - 2 tablespoons
- salt - 0.5 teaspoons
- chives - 3 tablespoons
- sesame oil - 1 teaspoon
- chili pepper - 0.5 pieces
Main Ingredient:
tofu
Preparation
- Place the dried anchovies in a pot and cut or pull off their heads if they are very large and bitter. Add the seaweed and pour in the water.
- Set the pot over medium heat and bring to a gentle simmer. Cook over low heat for 10–12 minutes, until the broth develops a distinct fish aroma. Then remove the anchovies and seaweed with a slotted spoon and discard them.
- Peel the onion and slice it into thin wedges. Wash the zucchini, cut it in half lengthwise, and slice into half-moons. Finely chop the garlic or press it through a garlic press. Cut the tofu into cubes of about 1.5 cm.
- Add the onion, zucchini, and garlic to the hot broth. Cook over medium heat for 5–7 minutes, until the vegetables soften but are still slightly firm.
- Add the tofu cubes, soy sauce, and salt to taste if needed. Cook for another 3–4 minutes, until the tofu is heated through but not falling apart.
- Finally, add the sesame oil, chopped chives, and thin slices of chili pepper. Stir, turn off the heat, and let the soup sit for 2 minutes so the flavors can meld.
- Serve the soup hot, ideally with a small bowl of cooked rice on the side, which you can add to the soup as you eat.
Storage
In fridge:
2 days
Freezing:
No
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj delikatnie na małym ogniu, nie doprowadzając do gwałtownego wrzenia, aby tofu się nie rozpadło.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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