6 Cups Water
3 Dried Anchovies
3 Dashima (Dried Kelp)
18oz Tofu (Soft/Silken)
1/2 lb Pork (sliced)
1 cup Frozen Variety Seafood (defrosted)
1 cup Onion (chopped)
1 cup Gray squash (or zuchinni) chopped
1 large Egg
1/4-1/2 Potato (chopped)
1 Jalapeño (deseeded) chopped
1/2 cup Green Onion finely chopped
4 tsp (divided) Sesame oil
2 tsp (divided) Kosher Salt
1 tsp Red Pepper
2 cloves Garlic
1.5 tbsp Soy Sauce
1/2 tsp Black Pepper


Boil Broth. Boil 6 cups of water with 3 dried anchovies and 3 dashima pieces. Place in anchovies and dashima into teabag. Boil for about 20 minutes (or until you finish the other steps)

Marinate Pork. Chop Pork into thin slices. Add 1 tsp of sesame oil, 1 tsp kosher salt, 1 tsp red pepper, 1/2 tsp of black pepper, 2 cloves of garlic and 1.5 tbsp to soy sauce.

Marinate Tofu. Mix tofu with 2 tsp sesame oil, 1 tsp kosher salt.

Chop Vegetables. Chop Squash, onion, potato and jalapeño into 1/2 inch pieces.

Combine Ingredients. Cook pork in small pot, add 6 cups of previously boiled broth, onion, squash, potato, and jalapeño. Once vegetables are cooked, add tofu and seafood. Boil for 5-10 minutes. Right before serving, mix egg, stirring constantly until egg is fully mixed and cooked. Add green onions and serve!

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