Ttukdak Hyung's Soft Tofu and Egg Soup

Name: Ttukdak Hyung's Soft Tofu and Egg Soup
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Homemade fermented clams, appropriate amount; Water, 1.5 cups; Minced garlic; Soft tofu, 1 pack; Egg, 1; Black pepper; Scallions

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.

5 min Difficulty Very easy Soups & stews

Main ingredients

Fermented Clams Soft Tofu Garlic Eggs Scallions

Ingredients needed

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Fermented Clams Soft Tofu Garlic Eggs Scallions

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1 servings

Recipe

Take an appropriate amount of the fully fermented homemade fermented clams into a bowl and finely chop them in all directions using scissors.
Pour clean water into a pot for the soup and dissolve the finely chopped fermented clams generously to create a flavorful broth full of oceanic aroma in an instant.
Add a little minced garlic and 1 pack of soft tofu, breaking it into large pieces with a spoon, and bring to a boil over high heat.
Once the soup starts to boil, gently whisk 1 egg in a small bowl and carefully pour it in a circular motion along the edge of the pot.
When the egg is cooked and fluffy, garnish with spicy black pepper and a small amount of finely chopped fresh scallions, then immediately turn off the heat to complete.

Finely chop the fermented clams with scissors, then dissolve them in plain water in a pot to quickly create a deep-flavored broth.
Add minced garlic and soft tofu, broken into pieces, and heat until the soup boils.
Pour in the whisked egg, sprinkle with black pepper and chopped scallions to taste, and turn off the heat immediately.

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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