Recipe: Eggy - Korean Spicy Soft Tofu Soup

Your description of the Korean soft tofu soup got me curious today, so I checked into some cookbooks that I like, and I found the following two recipes. The first one is from a cookbook titled "Dok Suni" which is a restaurant in my neighborhood that serves home-style Korean food, and everything I've had there is absolutely yummy!!

I would imagine that you will adjust them if they're close to what you've been looking for, including adding an egg when you're ready to eat!! I'm pretty sure that you and I share similar taste buds, so please let me know if you try them out!!

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Spicy Soft Tofu Soup (Suun-dubu)
(serves 4)

5 tsp. red pepper flakes
2-1/2 tsp. sesame oil
2 tsp. crushed garlic
2 tsp. salt
9 oz. soft tofu
6 cherrystone clams
1/2 tsp. beef or chicken stock
4 oz. calamari or squid, cut into pieces
4 oz. shrimp, cut into pieces
2 oz. scallions, cut into 1-inch lengths

1. In a small skillet, combine 1 tsp. red pepper flakes with 1/2 tsp. sesame oil and cook over low flame. Keep aside and serve this sauce on the side when the soup is ready.
2. In a mixing bowl, combine 4 tsp. red pepper flakes, garlic, salt, and 2 tsp. sesame oil and mix together. Set aside.
3. Using a ceramic soup pot, combine 1 cup water with tofu, clams and stock. Bring to a boil, and then add the calamari, shrimp and scallions. Cook for 1 minute and remove from heat. Serve immediately with the sauce.

From "Dok Suni - Recipes From My Mother's Korean Kitchen" - by Jenny Kwak

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Spicy Soft Tofu Soup II

1 soft bean curd
1/4 cup sliced scallions, green part only
12 small clams in a shell or 6 medium clams in a shell
2/3 cup anchovy water (made by soaking some 3-inch pieces of dried anchovies in a pot of water overnight)
2 oz. beefsteak, cut into julienne strips
1/2 tsp. salt
1 tsp. dried hot red chili flakes

Put everything into a pot, bring to a boil and simmer over low heat for 10 minutes. Serve while hot.

From "The Korean Kitchen" - Copeland Marks