Notes before you start:
1) If you didn’t notice, this soup is going to be spicy. To cut down on the spiciness, omit the crushed red pepper and add only 1 tbs gochu jang.
2) Instead of chicken broth, Mr. Z suggests anchovy broth. I suspect it’s a homemade thing, as I’ve never seen this for sale. Instead I used chicken broth and boiled the shells of the shrimp in the broth for about 15 minutes. In addition, I added 1 tbs of dried shrimp to the soup. This is completely optional.
3) I used 3 eggs, but separated two of them so I could poach two yolks whole because I love soft poached eggs.
This stuff is spicy and salty and gives food a wonderful flavor. Try it in this beef stew or as a marinade for grilled beef.
- 2 tsp dark sesame oil
- ¼ tsp crushed red pepper
- 1/8 tsp ground black pepper
- 2 cloves garlic, minced
- 1 cup finely chopped zucchini
- 1 bunch green onions, cut into 1 inch pieces, whites and greens separated
- 6 shitake mushrooms, sliced (or two large handfuls of dried shitakes)
- ½ onion (preferably sweet, like Vidalia), sliced into thin wedges
- 1 to 2 tbs gochu jang (Korean hot pepper paste)
- 1 pound medium shrimp, peeled and roughly chopped
- 5 to 6 cups chicken broth
- 1 package silken tofu
- 2 to 3 eggs, lightly beaten
- salt, to taste