Refreshing and Comforting Tofu and Radish Soup
A Light and Easy Breakfast Soup: Tofu and Radish Soup
Our family loves anything with tofu, so we often make this tofu and radish soup. Even my kids, who are usually picky about vegetables, happily finish a bowl of this soup, calling it refreshing! This time, I decided to add some mussel powder, which is known for its health benefits. Honestly, I expected it to taste strongly of mussels, but it didn’t add much flavor at all, which was a surprise! However, I noticed that adding too much can create a fishy smell, so careful measurement is key. Since it’s healthy, I plan to incorporate it little by little. This soup is incredibly simple and perfect for a comforting breakfast. Whip it up quickly and enjoy! Wishing you a happy and smiling day today! ♡
Main Ingredients- 150g Daikon radish, thinly sliced into bite-sized pieces
- 10 pieces Fried tofu (Yubu), cut into bite-sized pieces
- 1.5L Water
Seasonings and Aromatics- 1 tsp Mussel powder
- 1 Tbsp Mushroom powder
- Salted fermented shrimp (Saewoojeot) or salt, to taste
- 1 tsp Minced garlic
- Green onions, thinly sliced for garnish
- 1 tsp Mussel powder
- 1 Tbsp Mushroom powder
- Salted fermented shrimp (Saewoojeot) or salt, to taste
- 1 tsp Minced garlic
- Green onions, thinly sliced for garnish
Cooking Instructions
Step 1
First, wash the 150g of fresh Daikon radish, peel it, and then thinly slice it into about 2-3mm thick pieces, similar to how you’d slice it for a Korean soup (nabak-style). This slicing method allows the radish to absorb the broth’s flavors beautifully.
Step 2
Rinse the 10 pieces of fried tofu lightly under cold water to remove any excess oil. Then, cut them into manageable, bite-sized pieces. If you’re using the long, roll-shaped yubu, cut them into 2-3 pieces each. If you’re using square yubu, cut each piece into quarters.
Step 3
In a deep pot, pour in 1.5L of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the thinly sliced radish and the prepared fried tofu. Let them simmer together.
Step 4
As the radish begins to turn translucent and tender, start adding the seasonings in order. First, stir in 1 teaspoon of mussel powder and 1 tablespoon of mushroom powder, ensuring they dissolve well. Next, add 1 teaspoon of minced garlic. Finally, season the soup with salted fermented shrimp (saewoojeot) or salt to your preference. It’s important to taste and adjust the seasoning, as a well-seasoned soup is key to its deliciousness.
Step 5
Once all the ingredients are cooked through and the soup is perfectly seasoned, sprinkle the thinly sliced green onions on top as a garnish. Ladle the hot tofu and radish soup into serving bowls. Enjoy it immediately while it’s warm for a comforting and satisfying breakfast meal.
