Seafood Soft Tofu Stew Recipe

Make seasoned broth

In a medium pot set over medium heat, add the neutral oil and warm 30 seconds. Add the minced garlic, ginger and the white parts of the sliced green onions; sauté 30–60 seconds until fragrant but not browned. Stir in the doenjang or miso, gochugaru, soy sauce and fish sauce until combined. Pour in the chicken or seafood broth and 1 cup water, bring to a gentle simmer.

Taste the broth and adjust seasoning with up to 1/2 tsp more salt or a dash more soy sauce if needed. Keep at a gentle simmer while preparing other ingredients.

Add the sliced onion, zucchini and mushrooms to the simmering broth. Cook 3–4 minutes until vegetables begin to soften but still hold shape.

Add the spinach or baby bok choy and cook another 1–2 minutes until wilted. Stir in sesame oil and black pepper. Reduce heat to a low simmer to prevent vigorous boiling that can break the soft tofu.

Gently add the cut fish pieces into the broth and simmer 2 minutes.

Add the shrimp and mussels/clams. Cover the pot and cook 3–4 minutes until shrimp are pink and opaque and shellfish have opened (discard any unopened shells).

Using a large spoon, gently slide or spoon the soft tofu into the stew in large chunks. Be careful not to mash it. Simmer very gently 2–3 minutes to warm the tofu through.

Optional egg

If using the egg, crack it into a small bowl and gently slide it into the simmering stew 1 minute before finishing. Cover and poach to your desired doneness (about 1–2 minutes for a soft yolk).

Turn off heat. Stir in toasted sesame seeds and most of the remaining green onion slices, reserving some for garnish.

Ladle the stew into bowls, ensuring a mix of broth, tofu and seafood in each bowl. Garnish with remaining green onions and a squeeze of lime or lemon if desired. Serve immediately with steamed rice or crusty bread.