Frequently, I’m asked for my soondubu recipe. Here’s the quickest and simplest version.
Of course the fastest way is for you to go to the local Korean grocery store and buy a instant soup mix and add silken tofu to it. But that has a lot of artificial flavors, preservatives, and msg.
A tube of silken tofu
6-8 raw shrimp diced
1 scallion, green and white parts diced
1 1/2 cup water
salt and pepper to taste
A dash of sesame oil
A splash of fish sauce
Gochugaru (Korean red pepper flakes) to taste
In a medium pre-heated pot, add diced shrimp and quickly saute. Lower heat to medium and add a dash of sesame oil, salt, and pepper, and mix well. Add water and diced scallion and boil for about 3 mins. Add tofu and a splash of fish sauce and let the soup go for another 5 mins. Add a sprinkle of gochugaru and taste to adjust seasoning.
Eat it with some brown rice and you will never pick up that instant packet again!