Silken Tofu Mizore Stew. Spicy silken tofu soup is one of the most loved Korean dish from spicy food lovers! Try this hearty and delicious recipe! Comeback for NEW Easy & Fun Asian.
Silken Tofu and Heavy Cream can be substituted for each other.
Go bold or go home with this Korean Tofu Stew with silken tofu, sliced meat and kimchi.
This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth.
You can have Silken Tofu Mizore Stew using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Silken Tofu Mizore Stew
- You need 1 block of Silken tofu.
- It's 150 grams of Daikon radish.
- You need 1 of Green onions (chopped).
- You need of For the broth:.
- It's 200 ml of Water.
- Prepare 2 of and 1/2 tablespoons Mentsuyu (3x concentrate).
- It's 3 tbsp of Mirin.
- Prepare 1/2 tsp of Japanese soup stock (granules).
Watch me make my favorite Korean dish! This best-ever Silken Tofu Stew recipe gets flavor from kombu, dried shiitake mushrooms, gochugaru and more. Get the recipe from Food & Wine. Soondubu jjigae is a stew of soft tofu, served in a spicy anchovy broth and sometimes embellished with meat or stuffed to the brim with seafood.
Silken Tofu Mizore Stew instructions
- Combine the broth ingredients in a saucepan and heat. Peel and grate the daikon radish. Drain the moisture well..
- Cut the silken tofu into bite-sized pieces and add to the saucepan from Step 1. Simmer for 2-3 minutes..
- Add the drained and grated daikon radish to the saucepan and mix gently so as not to break up the tofu. Simmer for a little longer..
- Transfer the contents of the saucepan to individual bowls and top with chopped green onions..
From Korean Home Cooking / Abrams Books. But the soondubu jjigae did something singular to me. Add minced garlic and silken tofu. Remove the pot from the heat. Crack an egg directly into the pot.
