Soon Dou Bu (Korean Tofu Stew)

I shouldn't have to prove to you my undying love for tofu or soup at this point. This dish is my go to Korean order and is typically served with seafood. What makes it delectable is the extra soft tofu, the poached egg,
and the spicy broth that makes your taste buds sing. My version is plainer and you can add your own protein or perhaps some radish or greens to make it your own. I've used seaweed to bolster my veggie stock but chicken broth is just as fantastic.


Soon Dou Bu (Korean Tofu Stew)
Serves 6

1 1/2 cups rehydrated seaweed sliced into ribbons
3 ribs celery, sliced thinly
6 cloves garlic
4 coins ginger
1/4 napa cabbage, sliced into ribbons
1 carrot, in coins
1.5 tbsp spicy red pepper paste
2 tubes extra soft tofu
Salt and pepper to taste
1 egg per person (get the freshest eggs for poached)

Topping:
2 scallions, chopped
1 tbsp sesame seeds
1 tsp sesame oil

1. Boil a pot of water. Use a cup of the boiled water to hydrate the seaweed (reserve the excess water for the stock, but strain first through a paper towel.)
2. Meanwhile prep all veggies as specified.
3. In a large pot, heat a teaspoon of olive or vegetable oil. Turn the heat to medium low and add ginger. Add the garlic and the red pepper paste and heat until fragrant.
4. Add the vegetables and sweat for 5 minutes until softened.
5. Add the boiling water to cover, then add the tofu. Simmer for 15- 30 min.
6. For the topping, mix all ingredients into a small bowl.
7. To serve, scoop the stew into a bowl. Crack the egg into the center, top with scallions and sesame, and wait a minute before enjoying. Serve a bowl of white rice on the side.