Thursday, December 17, 2009

Korean Tofu Soup

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My son, Stephen, got us hooked on eating Korean food, especially the soft tofu soup. I love the little dishes of pickled veggies and condiments that accompany the entrees at Korean restaurants. I combined a couple of Korean tofu soup recipes to come up with this version. On cold winter days, this soup is just the thing to warm you up. It is especially good over rice. You can adjust the hotness of the chili flavoring to your taste. Pictured here is Uncle Stephen babysitting his nephew Seanie (6 mos.).

3 green onions, finely chopped
3 brown mushrooms, chopped
8 oz. ground turkey
1/2 onion, medium-size, diced
1/2 cup kim chee (optional)
1 T miso paste
1 tsp Kochujang paste
1 tsp sesame oil
2 cloves garlic, minced
4 cups chicken broth
1 carton soft tofu, cut in squares
Dash or two of chili oil (optional)

Mix these seasonings together: the miso, kochujang, sesame oil and garlic. In a frying pan, heat a little canola oil, add the seasonings and saute for a few minutes over medium high heat. Add the onions, mushrooms, saute for a few more minutes; then add the meat and cook until the meat is no longer pink. Add the broth, kim chee (optional) and tofu. Simmer for 20 minutes. Serve over cooked rice in a soup bowl. You can add a fresh raw egg to this soup if you wish.

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