Soon Tofu Soup
2 tbsp oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1/4 cup sweet red pepper, finely chopped
4 small new potatoes, peeled and halved or quartered
8 shitake mushrooms, sliced thinly
1 cup baby spinach
1 tsp Korean hot pepper paste
2 tbsp cabbage kimchi
900 ml chicken broth
2 cups assorted raw cleaned seafood (such as shrimp, scallops, mussels, clams etc)
567 g pkg Silken tofu, cut into large chunks
2 green onions, sliced thinly
Warm oil in deep saucepan or earthenware pot over medium heat.
Add onions, garlic and red pepper. Saute, stirring occasionally for 5 min or until onions are slightly softened.
Add potatoes and mushrooms and saute for 5 min or until mushrooms are soft.
Add baby spinach, saute 1 min.
Add hot pepper paste and kimchi and saute 1 min.
Add broth, cover and bring to a boil. Reduce heat to low and simmer 10 min for vegetables to soften.
Add seafood and tofu, cook 2-3 min stirring occasionally very gently, until seafood is just cooked.
Remove from heat and break an egg into soup. Let rest 1 min, then gently stir to mix in egg. Garnish with green onions and serve.