Sundubu Gyeran Guk (Soft tofu and egg soup)

Method6 steps · about 20 min

1. 1

   Step 1: Add the dried anchovies (4–5 medium) and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.

   simmer anchovy broth · 8 minUses 4–5 medium dried anchovies for homemade broth · 1 small dried-kelp piece, about 2-inch square · 2 cups water for anchovy-kelp broth

   
2. 2

   Step 2: Meanwhile, cut the tomato (1 small) into a few wedges and the cabbage into bite-size pieces.

   Uses 1 small tomato · 2 ounces green cabbage

   
3. 3

   Step 3: Add the vegetables to the broth and bring it to a boil over medium high heat.

   Uses Strained anchovy-kelp broth, about 1 1/2 cups · Cut tomato and cabbage

   
4. 4

   Step 4: Add sundubu (1 package) in big chunks with garlic (1 teaspoon) and ONE seasoning:1 tsp salted shrimp OR fish sauce (1 tsp) OR Korean soup soy sauce (1 tsp). Bring to a boil and cook 3–4 minutes. Taste and adjust with additional selected seasoning only if needed.

   simmer tofu soup · 4 minUses Vegetables simmering in broth · 1 package sundubu · 1 teaspoon minced garlic · 1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce) · 1 tsp fish sauce instead of salted shrimp/soup soy · 1 tsp Korean soup soy sauce instead of salted shrimp/fish sauce · Additional chosen salted shrimp, fish sauce or soup soy to taste

   
5. 5

   Step 5: Lightly beat 2 eggs and drizzle over the simmering soup. Do not stir immediately; let the egg ribbons set before the finishing step.

   Uses Seasoned tofu-vegetable soup · 2 eggs

   
6. 6

   Step 6: Add the sesame oil (1 teaspoon) and chopped scallion (1 small) right before turning the heat off. Garnish with the optional sesame seeds (½ teaspoon) to serve.

   Uses Soup with set egg ribbons · 1 teaspoon sesame oil · 1 small scallion, chopped · ½ teaspoon sesame seeds - optional