2 servings:

• 350g Enoki mushroom
• 2 egg tofu tubes (~260g)
• 1.5 cup seafood mix / baby clams / baby octopus
• 2.5 Tbsp Korean red pepper powder (Gochugaru)
• 1 pack dried Korean anchovy kelp stock (make 1L of broth)
• 1.5 Tbsp cooking oil
• 1 Tbsp minced garlic
• 3 tsp soy sauce
• 3 tsp sea salt
• Some ground black pepper
• Some spring onions (for garnish)
• 1/2 tsp sesame oil (optional)

Step 1

Cut egg tofu into coins (1.5cm thick). Remove the root of the mushroom, wash, set aside. Slice spring onions into 1cm pieces.

Step 2

Heat up oil in a pot over high heat until hot, add garlic. Cook for 30s then reduce heat to low. Add red pepper powder. Constantly stir and cook for 30-45s. Avoid burning the red pepper powder.

Step 3

Add 1L of water and the dried anchovy kelp pack into the pot. Boil for 2 minutes.

Step 4

Add black pepper, sea salt, soy sauce, seafood, mushroom and tofu. Cook for another 3 minutes. Remove and discard the dried anchovy kelp pack.

Step 5

Garnish the soup with spring onions. Drizzle some sesame oil (optional). Ready to serve.