Silken Tofu & Ground Meat Korean Soup

• 1 block Silken tofu
• 50 grams Ground pork
• 1/2 small Carrot (finely chopped)
• 40 grams Spinach
• 1 piece Ginger (minced)
• 1 Egg
• 600 ml Chinese soup stock
• 1/2 tbsp ~ your choice Gochujang
• 2 shakes Garlic powder
• 1 dash Salt and pepper
• 1/2 tsp Sesame oil to finish
• 1 dash Katakuriko slurry

1. Parboil the spinach and wring out the water.
2. Cut into bite-sized pieces.
3. Use a non-stick pot.
4. Cook the ground pork while breaking it apart (you don't need to use oil).
5. When the meat is cooked, add the ginger and carrot and saute lightly.
6. Add the ingredients and bring to a boil.
7. Once boiling add the broken up tofu and use the bottom of a ladle to lightly crumble the ingredients.
8. Add the spinach and simmer for 3-5 minutes.
9. Skim off any scum that forms.
10. Adjust the taste with salt and pepper.
11. Add the katakuriko mixed with water to form a thick sauce.
12. Pour in the beaten egg and heat until it becomes fluffy.
13. Drop in some sesame oil, lightly stir it up, and enjoy.

silken, ground pork, carrot, spinach, ginger, egg, your choice gochujang, garlic, salt, sesame oil, slurry

Taken from cookpad.com/us/recipes/157187-silken-tofu-ground-meat-korean-soup (may not work)