Korean Soup with Tofu, Spinach and Egg Recipe
This light yet satisfying soup is a bit like a cross between chicken broth with egg and Italian stracciatella soup, but in a Korean version with tofu and spinach. In Korea, similar soups are often eaten for dinner or after a heavy, spicy meal to soothe the stomach. The delicate broth, soft tofu and egg create a comforting dish for cooler days.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
3
Ingredients
- tofu natural, medium firm, cut into cubes - 200 g
- spinach fresh or frozen, leaves - 80 g
- egg lightly beaten in a small bowl - 2 piece
- vegetable broth or light chicken broth - 900 ml
- soy sauce - 20 ml
- garlic finely chopped - 1 clove
- chives chopped - 8 g
- sesame oil - 5 ml
- white pepper or black, to taste - 1 g
- salt to taste, carefully, as soy sauce is salty - 2 g
Main Ingredient:
tofu
Preparation
- Pour the broth into a pot and bring it to a gentle simmer over medium heat.
- Add the soy sauce and garlic and cook for 2–3 minutes so the broth develops aroma.
- Add the tofu cubes to the pot and cook for another 3–4 minutes over low heat so the tofu warms through without falling apart.
- Add the spinach. If using fresh, cook for 1–2 minutes until the leaves wilt and turn dark green. If using frozen, cook for 3–4 minutes until completely thawed.
- Reduce the heat to very low. Slowly pour the beaten egg into the soup in a thin stream, gently stirring with a fork or chopsticks in a circular motion to create thin “ribbons” of egg. Cook for another 1–2 minutes until the egg is set.
- Turn off the heat, add the sesame oil and season the soup with salt and pepper to taste.
- Ladle the soup into bowls, sprinkle with chopped chives and serve immediately while hot.
Storage
In fridge:
2 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
Published:
Updated:
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