![]() ![]() As mentioned above, you must use dried mushrooms as fresh mushrooms will not pack the same richness. The key to a flavorful mushroom broth is to soak the dried shiitake mushrooms in cold water overnight. While still boiling hot, crack in a fresh egg and let the heat of the broth lightly poach the egg.Taste the broth and season with salt accordingly. Slice the tofu block into cubes and add into the broth.Add in the mushroom broth and bring to a gentle boil.Add in gochugaru and gochujang and stir until the base ingredients are nicely coated.Then add zucchini, kimchi, sliced mushrooms, soy sauce and mirin. In a pot, add sesame oil and stir-fry onions and scallion until onions are translucent.Remove the stem of the mushroom (these are tough to eat!) and then slice for the soup. When mushrooms are ready, remove mushrooms from liquid and squeeze out any excess water.While waiting for the mushrooms to soak, prepare the onions, scallions, zucchini, and garlic.However, if you're short on time, you can soak the mushrooms in hot water for around 30 minutes. ![]() ![]() For optimal flavor, soak the mushrooms in cold water overnight in the fridge. Soak dried shittake mushrooms in a bowl of cold water so the mushrooms are fully submerged (about 2.5 cups).Soft or silken tofu: You must use soft or silken tofu for this dish and not firm tofu.Scallions: Use half the scallions for the base and half the scallion to top when finished.Mirin: Mirin is a sweet Japanese cooking wine, you can sub rice vinegar, but the taste will then be more sour.Gochujang (Korean pepper paste): Gochujang is moreso optional, but I like to add it into my tofu stews to partner with the gochugaru.Gochugaru: Korean chili pepper flakes gives the stew a nice spicy kick.Use some of the kimchi juice in your broth as well! It's ok to use freshly made kimchi, especially if you've just made it at home, but just know that the flavors won't be as developed. The key is to use sour kimchi (which is kimchi that has been fermented for a long time!). Kimchi: You can use store-bought kimchi or homemade kimchi.These can be found at any Asian store in the dried goods section and come in vacuum-sealed packages. Dried shiitake mushrooms: It's important to used dried mushrooms since we'll be using the liquid that it soaks in to further flavor the broth. ![]()
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