Tonight is a good night for something hot and spicy, it is snowing outside while the rest of the world is raining. Nothing warms the body than a piping bowl of hot soup, so on my way home I went and picked up everything I need except for the scallops, so I made my own version of this recipe of Spicy Tofu Soup with Scallops Korean Style ( sans scallops).
This recipe is taken from “The Taste of Hong Kong”
- 1 pcs soft tofu, ~200g, diced into ~1cm cubes
- 1 tbsp garlic, finely chopped
- 100g beef, finely sliced
- 4 pcs large frozen scallop, defrosted ( I did not use them)
- 2 tbsp cabbage kimchi
- salt to taste
- Marinades for beef
- 1/2 tsp soy sauce
- 1/2 tsp wine
- 1/2 tsp sugar
- 1/2 oil
- For Fish Stock
- 1 pc dried kelp, ~15×5cm
- 1/2 an onion, shredded
- 20g dried anchovies (I replaced them by 40g dried silver fish)
- 1 tsp chili paste
- 1 tbsp white wine
- 1 tbsp white vinegar
- 2 tsp fish sauce
- 2 tbsp sugar
- 2 cups water
1) Marinade sliced beef for about 10 to 15 minutes.
2) Briefly rinse kelp and silver fishes, drain dry. In a pot or saucepan, bring 2 cups of water to boil, stir in all other ingredients including kelp, fishes, shredded onion and seasonings for making the stock. Keep boiling them over medium heat for about 15 minutes. Strain fish stock and set aside (I usually discard the kelp but keep the onion and fishes in the stock not only because I believe much nutrients are still there but it would also be a wastage to throw away something that are still edible).
3) Sauté garlic until fragrant, followed by beef and pour in the stock. As the soup boils up again, put in kimchi, tofu, scallops and cook for another 3 to 5 minutes. Add salt to taste and garnish with spring onion and chili.
From sautéing garlic, beef to boiling the soup altogether with tofu and scallops,use the same clay pot for cooking and even have it served on table. With it, the soup has been kept hot longer than usual.
My in house foodie loves this dish, but we can use another couple of teaspoons of chili paste, for even this is not hot enough for me, and I cannot stand hot food.
Thumbs up for this dish, definitely a keeper.