Korean Seaweed Soup (Tofu Miyeok-Guk)
A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20g dried seaweed (miyeok)
- 1 block silken tofu, or medium firm tofu, drained
- ½ package enoki mushrooms,
- 4 cups dashi broth
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
Instructions
- 1
Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
- 2
Drain the seaweed and chop into bite size pieces. Set aside.
- 3
Cut the tofu into bite size squares and set aside.
- 4
Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
- 5
Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
- 6
Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
- 7
Turn the heat off, stir in the sesame oil and serve.