Korean Mussel and Tofu Soup


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  • 1 pkg Nasoya Soft Tofu
  • 24 mussels
  • 4 oz tender beef sliced
  • ¼ cup scallions sliced
  • ¼ cup garlic sliced
  • 4 cup beef stock
  • 1 tbls sesame oil
  • 1 tsp salt
Preparation Method: 

Slice tofu into medium pieces. Scrub mussels to remove sand. Heat sesame oil in a pot, brown beef quickly, add garlic and scallion. Stir-fry for 30 seconds, then pour in beef stock. Bring soup to a boil, add tofu and mussels. Cook for 5 minutes or until mussel shells open. Season with salt to taste.

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