Soup & Stew

Oyster & Tofu Soup with Toasted Seaweed

Name: Oyster & Tofu Soup with Toasted Seaweed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Oysters; 20 g Tofu; 1 g Minced garlic; 2 g Thin green onion (silpa); 0.3 g Seaweed (gim); 0.5 g Salted shrimp (saeujeot); 0.2 g Salt (for cleaning); 1 g Sesame oil; 100 g Kelp broth; 1 g Red chili pepper

굴 두부 국

A delicate kelp-broth soup with oysters and tofu seasoned lightly with salted shrimp and garlic, finished with chives, red chili, toasted seaweed and sesame oil. Keep the broth to 100–150 g per serving and season to about 0.7% salt.

📝 Step-by-Step Instructions

Rub the oysters with salt, rinse clean and drain.

Oyster & Tofu Soup with Toasted Seaweed — step 1

Cut the tofu into 2×2×1 cm pieces and the green onion into 2 cm lengths.

Oyster & Tofu Soup with Toasted Seaweed — step 2

Toast the seaweed and tear or snip it into small pieces.

Oyster & Tofu Soup with Toasted Seaweed — step 3

Julienne the chili and remove the seeds.

Oyster & Tofu Soup with Toasted Seaweed — step 4

Bring the kelp broth to a boil, add the tofu and oysters and simmer gently, then add the salted shrimp and garlic and boil briefly.

Oyster & Tofu Soup with Toasted Seaweed — step 5

Add the green onion and chili, and finish with the seaweed and sesame oil.

Oyster & Tofu Soup with Toasted Seaweed — step 6

📊 Nutrition Facts (per serving)

49.5Calories (kcal)

3.5 gCarbs

4.8 gProtein

2.8 gFat

257 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.