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Fish Soup with Tofu     HT  SP  Korean  30mins

Korean Name: mhe-un tang

Serves 4   Hot   Fish Soups   Korea   Asia   Asian   Gluten Wheat Dairy Free   Eggless

960ml/32 fl.oz. Water
240ml/8fl.oz. Fresh Beef Stock
100g/4oz Onion, chopped
2 Garlic Cloves, crushed
˝ tbsp Dried Chilli Flakes
675g/1˝ lb Fish Cutlets e.g. Red Snapper,

Tilefish, Grouper, Red Snapper
8 Spring Onions, cut into 12.5cm/1-inch lengths
225g/8oz Firm Tofu, cut into cubes
225g/8oz Watercress


1. Place the water, beef stock, onion, garlic, salt and chilli flakes in a large saucepan and bring to the boil stirring.

2. Add the fish steaks, bring to the boil then reduce the heat and simmer for 15 minutes.

3. Add the spring onions, tofu and watercress and continue to simmer for a further 5 minutes. Serve hot.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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