Soon Tofu Soup

• 2 tablespoons oil
• 1 onion finely chopped
• 4 cloves garlic finely chopped
• 1/4 cup sweet red pepper finely chopped
• 4 small new potatoes peeled and halved or quartered
• 8 shitake mushrooms sliced thinly
• 1 cup baby spinach
• 1 teaspoon Korean hot pepper paste
• 2 tablespoons kimchi cabbage
• 900 milliliters chicken broth
• 2 cups seafood assorted raw cleaned, such as shrimp, scallops, mussels, clams etc
• 567 grams silken tofu cut into large chunks
• 1 egg
• 2 green onions sliced thinly

1. Warm oil in deep saucepan or earthenware pot over medium heat.
2. Add onions, garlic and red pepper. Saute, stirring occasionally for 5 min or until onions are slightly softened.
3. Add potatoes and mushrooms and saute for 5 min or until mushrooms are soft.
4. Add baby spinach, saute 1 min.
5. Add hot pepper paste and kimchi and saute 1 min.
6. Add broth, cover and bring to a boil. Reduce heat to low and simmer 10 min for vegetables to soften.
7. Add seafood and tofu, cook 2-3 min stirring occasionally very gently, until seafood is just cooked.
8. Remove from heat and break an egg into soup. Let rest 1 min, then gently stir to mix in egg. Garnish with green onions and serve.

oil, onion, garlic, sweet red pepper, potatoes, mushrooms, baby spinach, pepper, cabbage, shrimp, silken, egg, green onions

Taken from www.yummly.com/recipe/Soon-Tofu-Soup-1672631 (may not work)