Seafood Tofu Soup

Instructions

1. Prepare the base
   Heat vegetable oil in a large pot or Korean earthenware pot (ttukbaegi) over medium heat. Add the diced onion and the white parts of green onions, and sauté until translucent, about 3-4 minutes.
2. Add aromatics
   Add minced garlic and grated ginger to the pot. Sauté for 30 seconds until fragrant. Stir in the gochugaru and gochujang, mixing well to form a paste.
3. Create the broth
   Pour in the seafood stock, soy sauce, and fish sauce. Bring to a boil, then reduce heat to a simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
4. Add the seafood
   Add the mixed seafood to the broth. Cook for about 2-3 minutes, or until the shrimp just begins to turn pink and the mussels start to open.
5. Incorporate the tofu
   Gently break the silken tofu into large chunks and add to the pot. Be careful not to stir too vigorously as silken tofu breaks easily. Simmer for another 3-4 minutes to allow the tofu to heat through and absorb the flavors.
6. Finish the soup
   If using eggs, crack one egg into each serving bowl or directly into the pot (for communal serving). The hot soup will partially cook the eggs. Garnish with the green parts of the green onions.
7. Serve hot
   Carefully ladle the soup into individual bowls if you haven't added eggs directly to the pot. Serve immediately while bubbling hot, traditionally with a side of steamed rice.