Hearty Soon Tofu Stew (Delicious Even Without Clams or Pork!)
Golden Recipe: How to Make Delicious Soon Tofu Stew Without Clams or Pork
I love soon tofu stew and make it often. Personally, I’m not a big fan of pork in it, and preparing clams can be a hassle. So today, I’ll share my recipe for a delicious soon tofu stew that’s fantastic even without clams or pork. Let me introduce my method for making a flavorful stew with simple ingredients!
Main Ingredients
- 1 block of soft tofu (soon tofu)
- 1/4 large leek
- 1/4 medium onion
- 1/4 small zucchini
- 1 Korean chili pepper (cheongyang-gochu)
- 1 large egg
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, which is key to the stew’s deep flavor. You can simply boil anchovies, or for an even richer taste, add a small piece of dried shiitake mushroom and dried kelp (dashima). While the broth simmers, let’s get the vegetables ready. Finely chop 1/4 leek and 1/4 onion.
Step 2
If you like it spicy, slice 1 Korean chili pepper diagonally. If you prefer less heat, you can remove the seeds or omit it entirely.
Step 3
Slice 1/4 small zucchini into approximately 0.5cm thick half-moon shapes. Cutting them too thin might cause them to break apart during cooking, so aim for a moderate thickness.
Step 4
Once the vegetables are prepped, it’s time to start cooking the stew. Place your earthenware pot (ttukbaegi) or a regular pot over medium-low heat and add 1 Tbsp of sesame oil and 2 Tbsp of cooking oil.
Step 5
Add the chopped onion and leek to the heated pot. Stir and sauté them until they become translucent, being careful not to burn them. This step releases the vegetables’ natural sweetness, enhancing the stew’s overall aroma and flavor.
Step 6
When the vegetables are softened, add 1.5 Tbsp of chili powder. Stir-fry over low heat for about 1 minute to create chili oil. Be cautious, as burning the chili powder will result in a bitter taste. If you prefer a milder stew, reduce the chili powder to 1 Tbsp.
Step 7
Once the chili oil is made, add 0.5 Tbsp of salt and a pinch of sugar. While sugar is optional, a little sweetness helps balance the spiciness and adds a subtle depth, reminiscent of restaurant-style stews.
Step 8
Next, add 1 Tbsp of oyster sauce and 1 Tbsp of soy sauce. Stir quickly to combine the seasonings, preventing them from burning. Oyster sauce is a crucial ingredient for achieving that rich umami flavor, especially without clams or pork.
Step 9
Now, pour in the prepared anchovy broth. Fill the pot about halfway. Adding the soft tofu and egg will increase the volume, so avoid overfilling the pot to prevent it from boiling over.
Step 10
Bring the broth to a rolling boil over high heat. Once boiling, add the sliced zucchini and chili pepper, along with 1 Tbsp of minced garlic. The garlic’s pungent aroma will further enhance the stew’s complexity.
Step 11
Carefully add the block of soft tofu. Instead of vigorously stirring and breaking it up, gently separate the large chunks with a spoon just enough to distribute them. This preserves the tofu’s delicate, silky texture.
Step 12
Once the tofu starts to simmer, reduce the heat slightly and let it cook for another 2-3 minutes. Finally, crack 1 fresh egg directly into the stew and garnish with the chopped leek. Your delicious soon tofu stew is ready!
Step 13
Doesn’t this finished stew look incredibly appetizing? Achieving such a deep and refreshing flavor without clams or pork is indeed a challenge, but the secret lies in using oyster sauce, a well-made anchovy broth, and perfectly balanced seasoning. Enjoy making and savoring the best soon tofu stew at home with this recipe!
