Ttukdak Hyung's Soft Tofu and Egg Soup
A super-fast clear soup made in 3 minutes, using homemade fermented clams, aged for a month, finely chopped with scissors and dissolved in water to create a refreshing broth, then combined with soft tofu and eggs.
Ingredients needed 1 servings
Recipe
Cooking tips
- The fermented clams themselves have a salty and deeply savory flavor that is already perfectly balanced, so you don't need to add any MSG or soy sauce; the saltiness is just right.
- Do not stir the soup vigorously with a spoon immediately after pouring in the egg mixture, as this will make the clear and refreshing broth cloudy and dull. The secret to a clean broth is to let the egg cook and float on its own.
Recommended for
- Those who want to quickly make a deeply flavored hangover soup on busy mornings without the time to prepare anchovy-kelp broth.
- Those who want a simple meal that will comfort their stomach with the soft texture of tofu and the savory combination of eggs.
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