Name: Seafood Silken Tofu Soup (Soon Dubu Jiggae)
Prep time: 45 min
Cook time: 65 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; ½ onion, peeled and diced; 2 tbsp gochugaru (Korean chilli flakes); 2 cloves garlic, grated or peeled and finely chopped; 1 tsp peeled and grated ginger; 1 small courgette, trimmed, halved lengthways and cut into 1cm/½in slices; 150g/5oz assorted mushrooms (button, enoki, oyster, shiitake), wiped and sliced; 100g/4oz Korean or Chinese cabbage leaves, thickly sliced; 400g/14oz silken tofu, drained; Sea salt and freshly ground black pepper; 4 jumbo prawns, cleaned; 720g/1lb 9oz clams, cleaned; 560g/1lb 4oz mussels, cleaned and de-bearded; 4 scallops; 1 large egg; For the stock; ½ onion, roughly chopped; 4 dried shiitake mushrooms; 1 spring onion, trimmed and roughly chopped; 13cm/5in piece of dashima (dried kelp); 8 myulchi (large dried anchovies), heads and guts removed; To serve; Roasted sesame oil; A handful of chives, cut into 7.5cm/3in lengths

VMG Recipes