Hello everyone!!

This recipe is for soondubu jjigae, or soft tofu soup.

It is a warming bowl of soup that can be made spicy or mild with seafood, meat or even just kimchi.

It is actually low carb itself without having to make any adjustments.

👍

I personally like mine spicy (as you can probably tell from my other recipes) but if you do not,

decrease the amount of red pepper powder and skip the pepper.

When you eat it, you just break the egg and swish it around in the hot liquid.

The egg will then cook from the residual heat.

Ingredients

Stock

• Water 800ml
• Dried Shitake mushroom x1
• Dried anchovies for soup (dashi) 8g
• Dried kelp 2g or 2 small pieces (5cmx4cm)

• Baby oyster mushroom 30g
• zucchini 25-30g
• onion 45g or 1/4 of small onion
• Serrano pepper x1 or Jalapeno x1/2
• green onion x1
• Red pepper powder 2T
• Minced Garlic 2 t
• Sesame oil 1T
• Avocado Oil 1T
• Frozen White Clams 108g or 7 pieces
• Frozen Large shrimp 73g or 6 pieces
• CAN USE ASSORTED SEAFOOD OR WHATEVER YOU LIKE
• Extra soft tofu (soondubu) 312g package
• Fish sauce 1T + 1 t
• Salt to taste

Directions

1. Make the stock by boiling the stock ingredients. Once it comes to a boil, boil for 15 minutes on med heat
2. You should have about 500ml. You only need 400ml.
3. Cut the veggies
4. When dicing the green onion, make sure to separate the white stalky part from the green leafy part
5. Cut the onions into strips
6. Cut the zucchini into half moon shape
7. Rip the oyster mushrooms into halves the long way (from head to tail)
8. In a hot pot, add sesame oil and avocado oil and add then white stalky part of the green onion
9. Put at med heat
10. Stir it around for 30 seconds to 1 minute and make sure it does not burn.
11. Then add in the red pepper powder and minced garlic and stir fry for about 1 minute on med to low heat.
12. If it seems like the heat is too strong and the red pepper powder is burning (turning a blackish red), you can turn off the heat and continue stirring.
13. Then add in the seafood, 400ml of stock and the soft tofu.
14. Break up the tofu into large pieces with a spoon
15. Once it comes to a boil, add in the onion, zucchini and mushroom
16. Then add fish sauce and salt to taste
17. You do not want to stir it around too much or the broth will become "murky" with the broken pieces of tofu. (But this is a personal preference!)
18. Once the veggies are cooked to your liking, add the pepper, rest of the green onion and crack a raw egg in the middle.
19. Let it cook for 2 minutes without breaking up the egg (i.e. mixing it around)
20. It is ok for the egg to look raw.
21. Before eating "scramble" the egg. The egg will cook from the residual heat.
22. If you are going to be eating the soup at a later time, you should crack in the egg when you are reheating the soup.

**The egg is an important part of the dish but it does not affect the taste if you omit it.