Hello! Today I am sharing with you a very heart warming recipe that was very easy to make. The first time I made this beef soybean tofu soup was by accident. I was craving for soon tofu (Tofu Soup) from Korean restaurants so I started creating that from imagination. During trial and error, I have adapted the recipe over time and this is what I came up with. Hope you guys like it!
Servings: 6-8
Ingredients:
1.5 lbs ~Top Round Beef- sliced very thin and cut into 1x2 strips (if you are pressed for time, pre-sliced beef can be found at some Asian markets)
12 oz. ~Tofu cut into bite size cubes (silken or soft preferred)
2 ~ large eggs
2 ~ small zucchinis- cut into 1/4 slices
10 oz. ~ tiny Oyster mushrooms- separated and cut into bite sizes (can substitute with fresh shiitake mushrooms)
1 packet of Enoki mushrooms - cut off the roots, rinse and separate
2 ~ green onion
4 ~ tablespoons of soybean paste (usually in a tan color container and can be found in most Asian markets)
1 ~ tablespoon of rice cooking wine
2 ~ dashes of salt
Korean chili powder (to taste and the amount depends on how spicy you want the soup)
Instructions:
1. Marinade the sliced beef with some salt and rice cooking wine and mix well.
2. Place 5 quarts of water in a pot and bring to a boil.
3. Add in the sliced beef, be sure to separate it as soon as it enters the boiling water, otherwise it will stick and form into big lumps.
4. Add the soybean paste into the soup.
4. Let the beef cook for about 30 minutes and then add the green onions, zucchinis and tiny oyster mushrooms. Cook for another 15 minutes with the lid covered.
5. Add the tofu and the chili powder if using and cook for another 10 minutes.
6. Add the 2 eggs into the boiling soup and stir well to mix
7. Garnish with Enoki mushrooms. (it gets cooked when mixed into the hot soup)
And... there we have it!
Enjoy!
Photography by Lily
