Shrimp Soon Tofu

If Korean soup is one of your favorites and soon tofu is one of them, then the recipe I will share with you today is the version adapted from the shrimp soon tofu being served in all the Korean restaurants. To make this soup at home, each cook needs to have the kelp broth or chicken broth ready. Water can be used for this soup, but kelp or chicken broth is much better and makes a healthier soup. I bought the soon tofu at a Korean store. It is a soft, silken tofu, which is hard to create at home. Other ingredients are the choice of each individual cook. Different kinds of vegetables are appropriate to add into the soup. Invest in a cast iron personal Korean pot to create the restaurant effect when served. This is a recipe for one.

Ingredients;
2 cups kelp or chicken broth
6 oz. soon tofu
5 shrimp, peeled and rinsed
Other ingredients:
1/4 cup sliced onions
1 garlic clove minced
1 cup total of mixed cabbage and snow peas
2 fresh mushrooms sliced or your choice of mushroom
1 egg
2 scallions, cut into 2 inch sections
1 tsp sesame oil
Spicy sauce ingredients:
2 tsp hot Korean paste
1/4 tsp chili powder
1 tbs soy sauce
1/4 tsp salt
1 tbs water
1/4 tsp minced garlic

Directions:
Combine the spicy sauce ingredients in a small bowl and set aside.
In a Korean cast iron pot, add broth and half of the spicy sauce mixture.

Bring to boil and add cabbages, onions, and mushrooms.

Boil over high heat and add shrimp.. Boil for 2 minutes and add tofu and snow peas.

 Adjust seasoning with more salt or use the spicy sauce to add on the side, Skim off any foam with a slotted spoon.

Add scallion, sesame oil and break an egg. Gently sink the egg into the soup. Remove from the stove and serve.