Friday nights = I don’t cook nights. With the exception of this past Friday night, that equation proves true. We made a trip out to the Korean Market in Oakland a couple Saturdays ago and bought all the ingredients to make this Tofu Soup but for whatever reason, never got around to making Ken’s favorite soup. Friday nights are always pizza and a movie night with the family and last Friday was going to be no exception, but I got a text message from Ken asking if we could have the Seafood Tofu Soup for dinner that night… I immediately thought to reply “of course not! I don’t cook dinner on Fridays!” but then thought… well… I guess I could. And that, my friends, is because this soup so easy and quick!
I already mentioned this soup is Ken’s favorite soup, and it’s also high up on the list for my kids as well. They love Korean soups and like to dump their bowl of rice into their soup and eat it together, which is exactly what I did growing up, and is exactly what Korean moms feed their little toddlers after they start solids. This tofu soup is a bit spicy but the kids didn’t have a problem finishing their food with a cup of water on hand.
Easy Seafood Soon Tofu (Korean Soft Tofu Soup)
- 2 cups kimchi, finely chopped
- 1 pack frozen seafood mix, 12 oz (or canned chopped clams, about 3 cans)
- 3-4 cups chicken stock or chicken broth
- 5 packs silken tofu, 11oz each
- 2-3 eggs, lightly beaten
- 3 green onions, chopped
- vegetable or canola oil
- finely ground red pepper flakes
- 1 tsp sesame oil
- salt & pepper
Optional step: Add a teaspoon of vegetable oil to hot, large pot and add 1/2 teaspoon of red pepper flakes to make the spicy oil, then add the kimchi.
- Heat a large pot and add a teaspoon of oil. Add the kimchi and cook the kimchi on med-high heat until it starts to become translucent, about 3-4 mins.
- Increase heat to high, add the frozen seafood and stir-fry until it is almost cooked. Or add the canned clams with the clam juice.
- Add the chicken broth and bring it to a boil.
- When the soup is boiling, add the silken tofu and break it up into big chunks with a spatula and bring to a boil. Add the eggs and again bring to boil.
- Add a teaspoon of sesame oil and the green onions then season with salt and pepper.
Super quick and easy. The only prep you need to do is to chop the kimchi and the green onions. Tip: I like to wear food service gloves when handling kimchi so I don’t end up with orangey-red fingertips and a lovely kimchi smelling hand.
The soup tastes great with canned clams as well! The clam juice in the canned clams make the broth really flavorful and gives it a stronger seafood taste. Just add less chicken stock if you are using canned clams since the juice in the cans will count towards the liquid you are adding to make the soup.
Korean Soon Tofu is closer to a stew in the sense that your tofu chunks should not be swimming around in a lot of liquid, but if you like it with more soup then add more of the chicken stock, just don’t drown your tofu.
The only “exotic” ingredient I used for this dish is the kimchi, and even that can be found at your local grocery store around the Bay Area. I must confess, I buy my kimchi from the Korean market and don’t make my own. But I have tried once! Fun Fact: Did you know many Koreans have a separate Kimchi refrigerator that keeps their kimchi at their perfectly fermented state for months? They actually sell these little (and sometimes, not so little) kimchi fridges.
Next time you’re at the grocery store, see if you can’t spot a little jar of kimchi! I bet you’ll see it, if you haven’t already.
As always, thank you for reading and hope you have a great week!