Name: Silken Tofu Soup
Yield: Serves 2 to 4
Cuisine: Korean
Ingredients: 2 to 4 large eggs (1 per portion); 6 garlic cloves, minced (about 2 Tbsp); 2 Tbsp gochugaru; 1 medium yellow onion, sliced; 3 Tbsp chili crisp; 1 Tbsp fish sauce, plus more if needed; 2 tsp toasted sesame oil; 3 cups [720 ml] chicken broth; One 2 oz [55 g] can anchovy fillets in oil (preferably Cento brand), minced and oil reserved for cooking (see Note); ½ cup [24 g] chopped green onions (about 3); Cooked rice, for serving; 2 lb [910 g] silken tofu

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Chili Crisp

By James Park

Published 2023

About

Silken tofu and chili crisp go perfectly together, so why not make it into a soup? Soondubu jjigae, Korean silken tofu soup, is one of the most comforting soups. How can you not love that jiggly, custardy, pudding-like texture of silken tofu bubbling in spicy bright red broth? I used chili crisp instead of making the regular soondubu jjigae seasoning paste, and the result was a delicious hybrid of soondubu jjigae and mapo tofu. Chili crisp creates del