Soups & Stews

Oyster and Tofu Soup굴 두부 국

Name: Oyster and Tofu Soup
Cuisine: Korean
Ingredients: 20 g Tofu; 1 g Garlic; 2 g Green onion; 0.3 g Gim seaweed; 0.5 g Shrimp; 0.2 g Salt; 1 g Toasted sesame oil; 100 g Kelp; 1 g Red chili pepper

A delicate kelp-broth soup with oysters, tofu, green onion, seaweed, and red chili, finished with sesame oil.

Oyster and Tofu Soup — Korean recipe photo

Ingredients

Tofu20 g Tofu
Garlic1 g Garlic
Green onion2 g Green onion
Gim seaweed0.3 g Gim seaweed
Shrimp0.5 g Shrimp
Saltpantry0.2 g Salt
Toasted sesame oilpantry1 g Toasted sesame oil
Kelp100 g Kelp
Red chili pepper1 g Red chili pepper

Instructions

1
Wash the oysters thoroughly with salt and drain well.
2
Cut the tofu into 2 x 2 x 1 cm pieces and the scallions into 2 cm lengths.
3
Toast the dried seaweed and tear it into small pieces or cut it with scissors.
4
Julienne the red chili and remove the seeds.
5
Bring the kelp broth to a boil, add the tofu and oysters, and simmer gently. Add the salted shrimp and minced garlic, then bring to a brief boil.
6
Add the scallions and red chili, then finish with the toasted seaweed and sesame oil.

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

Ingredient substitutions

Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.
Green onion: Chives or a small amount of leek can work, with a different flavor.
Gim seaweed: Nori is the closest common option, though roasting and seasoning may differ.
Shrimp: Firm white fish or mushrooms can work, with a different texture and flavor.

Nutrition & source