Soups & Stews

Maesaengi and Soft Tofu Soup매생이순두부탕

Name: Maesaengi and Soft Tofu Soup
Cuisine: Korean
Ingredients: 5 g Green chili pepper; 80 g Tofu; 20 g Kelp; 60 g Dried anchovy; 15 g Doenjang

Tender maesaengi seaweed, mussels, and soft tofu are simmered in a kelp, anchovy, and barley soybean paste broth.

Maesaengi and Soft Tofu Soup — Korean recipe photo

Ingredients

Green chili pepper5 g Green chili pepper
Tofu80 g Tofu
Kelp20 g Kelp
Dried anchovy60 g Dried anchovy
Doenjang15 g Doenjang

Instructions

1
Wash the maesaengi seaweed and drain it in a sieve.
2
Add the kelp, anchovies, and barley soybean paste to 250 g water and prepare the broth.
3
When the broth comes to a boil, add the maesaengi, mussels, and soft tofu and cook. Finish by garnishing with the green chili pepper.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Green chili pepper: Use a fresh green pepper with a similar heat level.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.
Dried anchovy: Use anchovy broth or a small amount of fish sauce; the result will differ.
Doenjang: Red or awase miso is the closest common substitute, but it is usually sweeter and less pungent.

Nutrition & source