Cold weather has got me thinking about warm soups and the other day I remember this Korean tofu soup I had at Tofu House in San Diego that was really good. Online research led me to find that I pretty much had all the basic ingredients already so I tried making a vegetarian version. Although I went for the mild version, it was still a little too spicy for the kids, but it turned out pretty good. Found a
recipe by Maangchi and added a little gochujang (korean red pepper paste) for a little extra flavor.
Making the soup stock with dried anchovies (in pouch), shiitake mushrooms, onions, kelp, and garlic.
Decided to make it a mushroom dish with various mushies. This one is Bunapi (white beech mushrooms.)
Maitake (hen of the woods.)
King Trumpet mushroom.
Also threw in the shiitake mushrooms from the stock to make a four-mushroom-tofu-soup. Garnished with green onions and a drizzle of sesame oil on the top, and served with rice. Delish!
No comments:
Post a Comment