Soft Tofu Egg Soup, Salting the Tofu and Boiling in Anchovy Stock Makes a Deep, Rich Broth

Steps

1. 1

   Cut the soft tofu into 8 pieces, place on a strainer rack, and sprinkle 2 pinches of sea salt to cure.

2. 2

   Put 1.5L of water, a handful of dried anchovies, and 1 large kelp sheet in a pot and boil for 15 minutes to make the stock.

3. 3

   Break 4 eggs into a bowl, add 1 tablespoon of salted shrimp paste and 1 tablespoon of mirin, and beat gently until smooth.

4. 4

   Julienne a handful each of Korean zucchini, carrot, and green onion.

5. 5

   Add carrot and zucchini to the stock, stir in 1 tablespoon of fish sauce and 1 tablespoon of soup soy sauce, and bring to a boil.

6. 6

   Once boiling, add the soft tofu and cook for another 3 minutes.

7. 7

   Slowly stream in the egg mixture using a ladle, add the green onion, and boil for 1 minute until the eggs form fluffy, cloud-like curds to complete.