1.5cupsanchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima)or chicken or vegetable broth
1small tomatosee note
2ouncesgreen cabbage
1package sundubu
1teaspoonminced garlic
1teaspoonsaeujeot (or fish sauce or Korean soup soy sauce)
2eggs
1small scallion, chopped
1teaspoonsesame oil
½teaspoonsesame seeds - optional
Instructions
Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
Add the vegetables to the broth and bring it to a boil over medium high heat.
Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.
Notes
You can also use zucchini and/or mushrooms. A handful of baby spinach is also great in this soup. Or omit the veggies if you prefer.