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How to Make Silken Tofu Soup

Bright and vibrant, this soup provides warmth and comfort. Overflowing with sweet and tender seafood and silken tofu floating on top, the tofu adds body and soaks up all the different flavors to add a different textural dimension to the soup.
  Mushroom broth/Water 6 Cup (96 tbs)
  Anchovies 1⁄4 Cup (4 tbs)
  Kelp seaweed 20 Gram
  Garlic 4 Clove (20 gm), minced
  Jalapeno peppers 2 , sliced
  Onion 1 , sliced
  Fish sauce 1 Tablespoon
  Korean red pepper flakes 2 Tablespoon
  Sesame oil 2 Teaspoon
  Seafood 2 Cup (32 tbs) (cuttle fish, shrimp, clams, crab or any other seafood of choice)
  Silken tofu 12 Ounce
  Green onions 3 , finely chopped
  Eggs 1

1. In a stone earthenware pot, heat mushroom broth and allow to simmer.
2. In a mesh capsule, put in the anchovies and kelp and place the capsule in broth.
. Allow to simmer the broth for 20 minutes with the capsule in it.
3. Remove the capsule and toss in the minced garlic, sliced jalapenos, sliced onions, fish sauce, Korean red pepper flakes and sesame oil.
4. Allow the broth to come to a fierce boil.
5. Drop in the seafood of your choice and allow to boil.
6. Crumble in the Tofu and add to the broth and season with salt and pepper.
7. Crack in the egg.
8. Sprinkle in the finely chopped green onions and allow it to boil.
9. Cover and cook until all seafood is cooked and the egg on top is sets.

10. Serve right away.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 130.2 mg43.4%

Sodium 798.5 mg33.3%

Total Carbohydrates 14 g4.6%

Dietary Fiber 3.9 g15.7%

Sugars 3.8 g

Protein 24 g48.3%

Vitamin A 54.2% Vitamin C 34.3%

Calcium 16.6% Iron 17.5%

*Based on a 2000 Calorie diet

How To Make Silken Tofu Soup Recipe Video