Spicy Mushroom and Seafood Soft Tofu Stew
Easy and Flavorful Spicy Mushroom and Seafood Soft Tofu Stew Recipe with Homemade Chili Oil Broth
Wondering what to cook today? On a rainy day when you crave something spicy and warming, how about making a delicious soft tofu stew? I used to think making a good broth for this stew was tricky, but this method makes it surprisingly easy. Enjoy this hearty and comforting dish!
Stew Ingredients- 1 block soft tofu
- 2 shiitake mushrooms
- 1/2 bunch king oyster mushrooms (or enoki)
- 2 large shrimp (deveined)
- 100g mixed seafood (e.g., squid, mussels, clams)
- 1 egg
- 1/2 stalk green onion
- 1/4 onion
- 1 green chili pepper
- 1 red chili pepper
- 3 cloves garlic
Chili Oil Broth Ingredients- 20 dried anchovies (or dried shrimp)
- 3 pieces dried kelp (kombu, approx. 5cm x 5cm)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce for soup (guk-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 20 dried anchovies (or dried shrimp)
- 3 pieces dried kelp (kombu, approx. 5cm x 5cm)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp soy sauce for soup (guk-ganjang)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
Cooking Instructions
Step 1
First, let’s prepare the broth that gives the stew its deep flavor. In a pot, add plenty of water, dried kelp, and dried anchovies (or dried shrimp). Bring to a boil. Once boiling, remove the kelp and continue to simmer for about 10 minutes to extract the savory flavor from the anchovies. Then, remove the anchovies as well.
Step 2
While the broth is simmering, prepare your ingredients. Finely mince the garlic. Slice the shiitake mushrooms and tear the king oyster mushrooms into bite-sized pieces. Slice the green onion, onion, green chili, and red chili peppers diagonally. Having your ingredients prepped makes the cooking process much smoother.
Step 3
Now, let’s make the delicious chili oil base! In a pot, add a moderate amount of cooking oil and the minced garlic. Sauté over low heat until the garlic becomes translucent. Then, add 1 Tbsp of gochugaru (Korean chili flakes) and stir-fry, ensuring it doesn’t burn. This process infuses the oil with flavor and color, creating your chili oil. (Important: Gochugaru burns easily, so always use low heat.)
Step 4
Once your chili oil is fragrant and ready, pour in the prepared broth. Stir well to combine the chili oil and broth, and bring it back to a simmer.
Step 5
Now it’s time to add the stars of the stew! Add the mixed seafood, prepared mushrooms, and vegetables. Gently add the soft tofu, either whole or broken into large pieces. Season with 1 tsp of soup soy sauce and 1 Tbsp of fish sauce. It’s best to start with the fish sauce, taste, and adjust if needed according to your preference.
Step 6
When the stew starts to boil vigorously, carefully crack an egg into the center. As the egg cooks, it will enrich the broth with a creamy texture and deeper flavor. Avoid stirring too much after adding the egg.
Step 7
Finally, garnish with the diagonally sliced green onions and chili peppers. Your delicious Mushroom and Seafood Soft Tofu Stew is now complete! Serve it hot for the best experience. It’s the perfect dish to enjoy with a bowl of rice!
