STEP 1/8
Boil 10 cups of water, kelp, onions, and radishes in a pot.
STEP 2/8
Tear the strands of oyster mushrooms, cut the bottom of enoki mushrooms, and shred the bottom of soaked shiitake mushrooms.
STEP 3/8
Slice tofu thickly, season it with a little salt, and brownish the tofu in a pan where you will put cooking oil.
STEP 4/8
Please cut the green onions diagonally.
STEP 5/8
Put 2 tablespoons of chili oil in a heated pot and stir-fry mushrooms and green onions.
STEP 6/8
Pour 8 cups of kelp stock and bring to a boil.
STEP 7/8
Add 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of minced garlic, 2 tablespoon of red pepper oil, and 3 tablespoon of red pepper powder and bring to a boil.
STEP 8/8
Put in the earthquake tofu and it's done.
Tips for making chili oil!
Boil 2 cups of cooking oil to 120 degrees, pour it into 1 cup of red pepper powder, and boil it for about 30 minutes.
It can be used for about a month if it is cooled and stored in the refrigerator.
When you are busy, put 2 tablespoons of cooking oil in a pan, heat the pan, lower the heat to low, and stir-fry 2 tablespoons of red pepper powder.