Shrimp And Tofu Soup Recipes

Steps:

• Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
• Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
• Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
• Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Steps:

• Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
• In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
• Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
• To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
• Drizzle with olive oil and scatter with scallions before serving.