Korean Seaweed Soup (Tofu Miyeok-Guk)

Ingredients

• 20 g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

Instructions

1. 1

   Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.

2. 2

   Drain the seaweed and chop into bite size pieces. Set aside.

3. 3

   Cut the tofu into bite size squares and set aside.

4. 4

   Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.

5. 5

   Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.

6. 6

   Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.

7. 7

   Turn the heat off, stir in the sesame oil and serve.