Korean oyster tofu soup

Oyster tofu soup
Oyster tofu soup is a clear soup made by putting oysters and tofu into shrimp miso soup. It used to be eaten with congee such as pine nut porridge and abalone porridge. The main material, oysters, are also called 'milk in the sea', because they are the most nutritious food among aquatic products. According to the geographical book "Dongguo Yudi Shenglan"(1481) of the Korean era,'In addition to Gangwon Province, there are 70 places where local specialties include oysters.' It can be seen that people have often eaten oysters since the past.

Recipe Recommendations

oyster 100g
water 700g(31/2 杯)
tofu 150g(1/3块)
salt 2g(1/2小匙)
garlic 5.5g(1小匙)
red pepper 10g(1/2个)
shallots 20g
sesame oil 1g(1/4小匙)

original
cook
an hour
ordinary

Steps for Korean oyster tofu soup

Wash the oysters gently with salt water and remove them. (98g)

Cut tofu into slices of 2cm horizontally and 3cm vertically, with a thickness of about 0.8cm. (120g)

Clean and wash the shallots and cut them into sections about 3 cm long (12g). Cut the red peppers in half to remove the seeds, and cut them into silk (6g) about 2 cm long and 0.3 cm wide. Pour water into the pan and cook over high heat for about 4 minutes until boiling. Season with shrimp sauce, add oysters, tofu, and mashed garlic, and cook for about 3 minutes.

When oysters and tofu are cooked and floated, add shallot and red pepper to taste with salt, cook for a while, add sesame oil.