Korean•healthy

Sundubu Gyeran Guk (Soft tofu and egg soup)

A delicious and healthy breakfast soup made with sundubu and eggs

Ingredients

Quantities are shown as originally provided.

1.5 cups anchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima)
1 small tomato (see note)
2 ounces green cabbage
1 package sundubu
1 teaspoon minced garlic
1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce)
2 eggs
1 small scallion, chopped
1 teaspoon sesame oil
½ teaspoon sesame seeds - optional

1
Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
2
Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
3
Add the vegetables to the broth and bring it to a boil over medium high heat.
4
Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
5
Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
6
Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.