Mild Sundubu Soup
Mild Soft Tofu and Perilla Seed Stew.
Ingredients
Main
- 350 g soft tofu can substitute with firm tofu
- 250 g clams omit for vegan option
- 4 shiitake mushrooms about 95g, any mushrooms work
- 1 tbsp cooking oil
- 20 g white part of spring onion finely chopped
- 40 g onion finely chopped
- 40 ml cooking wine omit if not using clams
Seasoning & Broth
- 500 ml kelp stock or water
- 5 tbsp perilla seed powder
- 1 tbsp glutinous rice flour or 1/2–1 tsp starch
- 1 tbsp
soup soy sauce
If using regular soy sauce : use 1/2 tbsp and adjust the rest with salt - 2.5 g sea salt adjust it after you taste it
- 1 tsp perilla oil
Instructions
Prep
- Finely chop the onion.
- Finely chop the white part of spring onion.
- Wash the clams and purge sand if needed.
- Cut the soft tofu into large 5cm pieces. Soft tofu breaks easily, so keep the pieces large.
Perilla Seed Broth
- Soak kelp in 500ml cold water for 30 minutes to make stock. (If you don’t have kelp, use water instead.)
- Stir in perilla seed powder and glutinous rice flour until smooth.
Cook (Medium heat)
- [2 min] Heat oil in a pot and sauté onion and spring onion until translucent.
- [2 min] Add clams, stir briefly, pour in cooking wine, cover, and let the clams open.
- Pour in the perilla seed broth, add mushrooms, and bring to a boil. Season with soup soy sauce.
- Once boiling, add the tofu gently.
- Remove any foam from the surface.
- Taste and adjust seasoning with sea salt.
- Drizzle perilla oil to finish.
Serve
- Serve hot with a bowl of steamed rice.
- Especially comforting on a cold day.