Sundubu Jjigae (Korean Soft Tofu Soup) Recipe

Ingredients:

• 4 cups chicken broth
• 1/4 cup kimchee base
• Kosher salt, to taste
• 1/2 daikon radish, peeled, quartered, and 1/4-inch sliced
• 1/2 yellow onion, peeled and 1/4-inch sliced
• 1 pound soft silken tofu, cut into 2-inch chunks
• 2 large eggs
• 6 Manila clams
• 1/2 bunch shimeji or enoki mushrooms, bottom of stems trimmed and broken apart
• 4 green onions, thinly sliced
• OPTIONAL:
• 1 jalapeño, 1/4-inch sliced

Directions:

1. In a medium saucepan, bring broth to a simmer over medium-high heat. Add kimchee base, stirring and tasting as you go, until desired spice level is achieved. Season with salt, to taste.
2. Add daikon, onion, and a few jalapeño slices (if using). Simmer until vegetables are tender.
3. Add soft tofu. Crack eggs into center of pot. Add clams and mushrooms. Simmer until eggs are soft-poached, clams have opened, and tofu is warmed through.
4. Transfer to bowls, top with green onions, and serve immediately.