Korean soft tofu and seafood stew

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 350 g soft sundubu tofu
• 110 g cleaned clams
• 3–4 large prawns, about 80 g, peeled and cleaned
• 100 g enoki mushrooms, tough base removed
• 2 shiitake mushrooms, about 20 g, sliced
• 1 egg
• 1 spring onion, about 10 g, sliced
• 360 ml prepared kelp and anchovy stock
• 1 tbsp Korean chilli oil or vegetable oil
• 2 tbsp gochugaru
• 1 tsp chopped garlic
• 1/2 tbsp fish sauce
• 1/2 tbsp soy sauce
• About 1/2 tsp sesame oil
• Fine salt and black pepper to taste

Step-by-step method

1. Prepare and clean the seafood and mushrooms. Keep the tofu in large pieces and slice the spring onion.
2. In a pot holding about 1.7 litres, warm the chilli or vegetable oil with gochugaru and garlic over medium-low heat for 1 minute.
3. Add clams and prawns, coat in the seasoning and stir in the fish and soy sauces.
4. Pour in the stock and raise the heat until it boils, about 2–3 minutes.
5. Add tofu, mushrooms and egg. Cook for another 2–3 minutes, or until prawns are cooked, clams are open and the egg is cooked to your liking; discard any clams that remain closed.
6. Adjust salt, finish with spring onion, pepper and sesame oil and serve hot.