Spicy cold soft tofu stew
Boiled soft tofu stew~ You don't need any other side dishes with this.
4 serving
Within 30 minutes
마이드림
Ingredients
  • anchovy broth
    2cup
  • Shepherd's purse
    1cup
  • Manila clam
    1cup
  • an egg yolk
    1ea
  • Young squash
    1/4ea
  • onion
    1/2ea
  • leek
    1/2ea
  • Green pepper
    1/2ea
  • Red pepper
    1/2ea
  • soft tofu
    1pack
  • crushed garlic
    0.5TS
  • Sesame oil
    1TS
  • ground pepper
    little
Cooking Steps
STEP 1/6
Make a thick broth with anchovies and kelp, cut vegetables into appropriate sizes, trim and blanch the cold, and soak the clams in salt water.
STEP 2/6
Heat the earthen pot slightly, add 1 tablespoon of sesame oil, stir-fry 0.5 tablespoon of minced garlic, pour anchovy broth, and boil it over high heat.
STEP 3/6
When the anchovy broth boils, add the blanched cold noodles, chopped zucchini, and onions, and boil for about 5 minutes
STEP 4/6
"When you need a delicious stew." I put in 5 spoons of seasoning. If you like salty food, you can add 6 spents. Taste the soup to taste and add or subtract a little by little.
STEP 5/6
Add the sauce, add the clams, scoop up the soft tofu, and boil it for about 5 minutes. Sprinkle a little bit of pepper right before you eat it. Soft tofu has a lot of soup, so it's delicious when it's small.
STEP 6/6
Add green onion, green pepper, and red pepper at the end and place egg yolk in the middle and serve.
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