I have created this recipe in an attempt to copy my favorite Korean seafood soup. I have been in the Korean restaurants probably 5 times in my life and every time I ordered a seafood soup packed with tofu. It also has a pouched egg swimming in the middle of the sizzling stone bowl. The soup is spicy but very comforting. I am craving it occasionally so I decided to reproduce something similar at home. My version is not as thick and spicy as it’s original version, but overall the taste is quiet similar. It only takes 30 minutes to make, it’s light and delicious. No need to prepare vegetables before you start cooking. It takes 20 minutes for the seafood to cook. So while it’s simmering, zucchinis and mushrooms can be prepped.
This dish can be served just as as if you are on low-carb diet or over a small portion of sticky white rice if you are not a follower of low-carb lifestyle.
Here is the recipe:
- 1 pack of frozen seafood medley (350-400 g)
- 2 Tbsp cooking oil
- 1 cup of hot water (240 ml)
- 7 Tbsp of thick tomato sauce used for spaghetti (e.g. marinara or plain one)
- 2 small zucchinis sliced
- 1 pack of white mushrooms, sliced (200 g)
- 1 pack of soft tofu (200 g or less), cubed
- A tiny pinch of crushed red chili pepers
- Salt to taste (optional)
- Garlic powder, a pinch (optional)
- In a medium pot heat oil over medium high heat.
- When hot enough, put entire pack of frozen seafood medley. No need to thaw.
- Stir well and let the seafood release liquids.
- Let seafood boil and about 5 minutes.
- Add all 7 Tbsp of tomato sauce. Stir well until it boils.
- Add 1 cup of boiling hot water to the pot.
- Simmer over low heat for 20 minutes.
- Add chili peppers, salt and garlic powder (optional)
- Stir in zucchinis, mushrooms, and tofu.
- Bring to a boil and simmer for 3 minutes until zucchini slices are cooked but still crunchy.
- Remove the pot from heat.
- Serve hot.
- Sprinkle with fish sauce if desired.
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