This is an easy Korean soup to make and is hearty, tasty and presents beautifully.
1 litre vegetable stock (can be beef or chicken stock)
2 tbsp Korean bean curd paste
1 tbsp chilli bean paste
4 fresh shiitake mushrooms, stems removed, thinly sliced
200g enoki mushrooms, trimmed
200g silken tofu, cut into squares
6 spring onions, finely sliced
Note: Korean bean curd paste and chilli bean paste are sold at Asian grocery stores.
Bring stock, bean curd paste and chilli paste to the boil in a saucepan.
Add mushrooms and simmer for two minutes.
Place tofu and spring onions in soup bowls, spoon over soup and serve immediately.