Main ingredients 🥩
soft tofushrimpeggsspinachenoki mushroomsgreen oniongingerkelptuna fish saucesoup soy saucesalted shrimp brine
Lee Yeon-bok's Soft Tofu Shrimp Soup
A warm hangover stew with deep umami from kelp and shrimp, and texture from scrambled eggs and soft tofu.
🙋 Recommended for
- ⭐ For those looking for a non-irritating hangover soup to soothe the stomach after a night of drinking
- ⭐ For those who want to make a deep, refreshing umami soup with simple ingredients
Ingredients needed 🛒2 servings
- 1 block soft tofu
- 10 shrimp
- 2 eggs
- some spinach
- some enoki mushrooms
- 10cm green onion
- some ginger
- 1 sheet kelp
- 2 tbsp tuna fish sauce
- 2 tbsp soup soy sauce
- 2 tbsp salted shrimp brine
- 1.5L water
Recipe 🍳
- Pour 1.5L of water into a pot. Add 10cm green onion, sliced ginger, and kelp cut into small pieces with scissors. Bring to a boil.
- Season the broth with 2 tbsp tuna fish sauce, 2 tbsp soup soy sauce, and 2 tbsp salted shrimp brine. Boil over high heat.
- Once boiling, reduce to medium heat and simmer for 5 minutes. Then remove all the kelp and vegetable solids from the broth.
- Make a deep slit along the back of the shrimp and remove the vein. Cut the soft tofu into quarters. Tear the spinach and enoki mushrooms into bite-sized pieces.
- Heat oil in a pan, scramble 2 eggs until they form firm chunks.
- Add the scrambled eggs, prepared shrimp, and soft tofu to the broth. Bring to a boil.
- When the shrimp turn pink, add the enoki mushrooms and spinach. Boil briefly, then remove from heat.
- Boil water with green onion, ginger, cut kelp, fish sauce, soy sauce, and salted shrimp brine.
- Once boiling, simmer on medium for 5 minutes, then remove solids.
- Prepare shrimp, soft tofu, and vegetables. Scramble eggs in a pan until chunky.
- Add scrambled eggs, shrimp, and soft tofu to the broth. Boil, then add mushrooms and spinach to finish.
Cooking tips 💡
- Cutting kelp into small pieces helps extract umami more quickly in a short time.
- Do not boil kelp for more than 5 minutes, as it can make the broth cloudy and slimy. Remove it promptly.
- Adding raw egg directly to the broth will make it cloudy. Scrambling the eggs in oil first keeps the broth clear and adds a nice chewy texture.
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