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Korean Soft Tofu Seafood Stew
Ingredients
- 2 Tbsp avocado oil, or any cooking oil
- ½ onion, chopped
- 2 Tbsp garlic, chopped
- 2 green onions, chopped, separate white and green
- 1 cup oyster mushroom, rough chopped
- ¼ cup gochugaru
- 2 Tbsp sesame oil
- 2 32 oz low sodium chicken broth or low sodium or vegetable broth
- ½ cup daikon, thinly sliced into half moon shapes
- 2 14 oz silken tofu
- 2 Tbsp fish sauce
- ½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp rock sugar
- 6 Tbsp mushroom powder
- ½ lb mussels
- ½ lb clams
- ½ lb shrimp, preferably with head and shell on
- 5 eggs
Instructions
- In a pot on medium heat, add cooking oil and sauté onions, garlic and white part of green onions. Cook for a couple of minutes until it’s fragrant and onions have softened.
- Add oyster mushroom and cook for another minute.
- Add gochugaru with sesame oil. Quickly mix it through and cook for 30 seconds. The chili burns easily so take extra care of this step.
- Pour broth into pot and add daikon, gently immerse whole tofu blocks, fish sauce, salt, pepper, sugar and mushroom powder. Bring to a boil then turn down heat to a simmer for 5 minutes. The tofu will break up naturally.
- Add seafood and cover pot with lid. Cook for another 5 minutes.
- Remove lid, skim the foam, and right before serving add eggs. Or do individual serving bowls while it's still piping hot and add an egg to each bowl. The broth needs to be piping hot or it won’t be able to poach the egg.
Nutrition
Serving: 1portion | Calories: 286kcal | Carbohydrates: 14g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 1079mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3218IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 4mg
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