很喜欢天凉的时候来一碗这个韩式海鲜豆腐汤,很开胃清爽,准备功夫也非常简单,周末NJ突然反常地变成七十几度,冰箱里正好都有做汤的材料,就来一碗海鲜豆腐汤吧!
This Korean spicy soup is my second favorite soup after tom yam seafood soup, it is great for cold weather or when I don't have much apatite for anything.I almost always made this whenever I have ingredients in the fridge!!
4-5 只 虾
4-5 只 贝类 (或任何海鲜代替)
1/4 块 嫩豆腐 (切块)
1/2 根 葫芦瓜 (切片)
1/4 只 洋葱 (切片)
1/2 只 番茄 (切块)
2-3 片 韩国泡菜 (切段)
2-3 只辣椒 (切段) Optional
2 杯 高汤
调味:
1 tbsp 韩国辣椒酱
1-2 tsp 大酱/味噌
鱼露适量 Optional
Ingredients:
4-5 Shrimps
4-5 clams/shell fish (or basically, any seafood)
1/4 piece of silken tofu (Cubed)
1/2 Zucchini (Sliced)
1/4 Onion (Sliced)
1/2 Tomato (cubed)
2-3 slices of kimchee (cut into 1 inch)
2-3 chilies (slice) Optional
2 cups of chicken or fish stock
Seasoning:
1 tbsp Korean spicy sauce
1-2 tsp Miso/Korean soy bean paste
Fish sauce to taste Optional
4-5 Shrimps
4-5 clams/shell fish (or basically, any seafood)
1/4 piece of silken tofu (Cubed)
1/2 Zucchini (Sliced)
1/4 Onion (Sliced)
1/2 Tomato (cubed)
2-3 slices of kimchee (cut into 1 inch)
2-3 chilies (slice) Optional
2 cups of chicken or fish stock
Seasoning:
1 tbsp Korean spicy sauce
1-2 tsp Miso/Korean soy bean paste
Fish sauce to taste Optional
先把材料都准备好,葫芦瓜是院子里自己种的,很嫩喔!
在一口锅里,下少许油把洋葱煸炒软之后加入泡菜炒香,然后注入高汤,煮滚。加入韩式辣椒酱煮滚然后把豆腐,葫芦瓜,番茄辣椒加入煮 3-5 分钟。
加入海鲜,再煮3-5分钟,加入味噌/大酱和鱼露调味。撒上葱花,就好啦!
The Zucchini I used was from my garden... so tender and fresh... hmmmm
In a cooking pot, stir fry onion with little oil, when it turn translucent, add Kimchee and stir fry for a minute, add the stock and bring to boil.
Now add 1 tbsp of Korean chili sauce, bring to boil again, add tofu, zucchini, tomato and sliced chili, cook for 3-5 minutes.
Now add all the seafood and cook for another 3-5 minutes until everything is cooked, season with miso/Korean soy paste and fish sauce, garnish with some chopped scallion.
I like to have it with steamed rice..
In a cooking pot, stir fry onion with little oil, when it turn translucent, add Kimchee and stir fry for a minute, add the stock and bring to boil.
Now add 1 tbsp of Korean chili sauce, bring to boil again, add tofu, zucchini, tomato and sliced chili, cook for 3-5 minutes.
Now add all the seafood and cook for another 3-5 minutes until everything is cooked, season with miso/Korean soy paste and fish sauce, garnish with some chopped scallion.
I like to have it with steamed rice..
中文版,For Chinese,Click --》
tofu soup delicious
ReplyDeletelovely presentation
thanks torviewtoronto... yes it is very tasty!!
ReplyDeleteThis is perfect to serve during cool weather..
ReplyDeleteSonia.. Indeed... you keep reminding me of the good ole nasi lemak I am craving for!
ReplyDelete