Recipe by @hangryvore
One delicious and unexpected way to use our tuna & anchovies is in a soup. Give this traditional Korean Tofu Soup recipe a try (also called Soon Dubu Jjigae).
Korean Tofu Soup (Soon Dubu Jjigae)
Recipe by @hangryvore
Soon Dubu Jjigae Recipe:
1 tin @wildplanetfoods White Anchovies in Water and Sea Salt
1 tin @wildplanetfoods Wild Tuna, Bean & Corn Salad
1 tin @wildplanetfoods Albacore Tuna
5 cups water
2-4 tbs gochugaru (Korean chili flakes)
1 minced shallot
2 cloves garlic, minced
¾ cup kimchi
1 tbs soy sauce, more to taste
1 tsp granular monkfruit sweetener
1 pack enoki mushroom
1 tube silken tofu
1/2 cup rice cakes (optional)
2 eggs
2 tbs green onions
1 tbs roasted sesame oil
1 tbs avocado oil
Empty 1 tin of anchovies into the water and simmer for 20 minutes, then strain (save the anchovies for another recipe or add keep in the soup if you prefer). Heat avocado oil in pot over medium heat, and then saute the shallots and garlic (if serving in dolsot, this makes 2 so divide ingredients across). Then add in the gochugaru and kimchi. After about a minute, add in the soy sauce, sweetener, and the anchovy broth. Add the tofu and rice cakes, and simmer until the rice cakes are soft and the tofu is warmed through. Mix in sesame oil. Add in the eggs, Albacore Tuna, and Wild Tuna, Bean, & Corn Salad. Top with green onions and serve while it’s piping hot!
Ingredients
-
1 (4.4oz) can Wild Planet Wild White Anchovies In Water
-
1 (5.6oz) can Wild Planet Wild Tuna, Bean & Corn Salad Ready-To-Eat Meal
-
1 (5oz) can Wild Planet Albacore Wild Tuna
5 cups Water
2-4 Tbsp gochugaru (Korean chili flakes)
1 minced Shallot
2 cloves Garlic, minced
¾ cup Kimchi
1 Tbsp Soy sauce, more to taste
1 tsp granular Monkfruit sweetener
1 pack Enoki mushroom
1 tube Silken tofu
1/2 cup Rice cakes (optional)
2 Eggs
2 Tbsp Green onions
1 Tbsp Roasted sesame oil
1 Tbsp Avocado oil
Directions
Empty 1 tin of anchovies into the water and simmer for 20 minutes, then strain (save the anchovies for another recipe or keep in the soup if you prefer).
Heat avocado oil in pot over medium heat, and then sauté the shallots and garlic (if serving in a dolsot, this makes 2 so divide ingredients across). Then add in the gochugaru and kimchi.
After about a minute, add in the soy sauce, sweetener, and the anchovy broth.
Add the tofu and rice cakes, and simmer until the rice cakes are soft and the tofu is warmed through.
Mix in sesame oil.
Add in the eggs, Albacore Tuna, and Wild Tuna, Bean, & Corn Salad.
Top with green onions and serve while it’s piping hot!
