Name: Spicy seafood tofu soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz shrimp, peeled and deveined; 3 oz clams, scrubbed clean; 6 oz silken tofu, drained and sliced into large chunks; 2 1/4 tsp sesame oil; 2 tsp gochugaru; 2 cloves garlic, minced; 1 green onions, sliced, whites and greens separated; 3 oz zucchini, diced; 1 1/2 cups water; 1 tbsp low sodium soy sauce; 1 large egg; 1/4 tsp salt

Nutrition

Per serving

467 calories

Protein: 48g; 41% of calories
Carbs: 19g; 16% of calories
Fat: 22g; 43% of calories

Instructions

Prep 15 min · Cook 10 min

In a small pot over medium heat, combine the sesame oil, gochugaru, garlic, and the white parts of the green onions. Stir constantly for 2 minutes until the oil turns red and becomes fragrant, being careful not to burn the pepper flakes.
Add the water, zucchini, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until the zucchini begins to soften.
Add the shrimp and clams to the pot. Increase the heat slightly and simmer until the shrimp are pink and opaque and the clams have opened. Done when shrimp are opaque and clams open, 145°F.
Gently slide the silken tofu chunks into the soup. Crack the egg directly into the boiling broth and let it cook undisturbed for 2 minutes for a poached effect, or stir it in for ribbons. Discard any clams that did not open. Done when egg white is set, 160°F.
Taste the soup and add salt if needed. Garnish with the green parts of the green onions and serve immediately.

Nutrition

Ingredients

Instructions

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