Asian - Japanese, Chinese, Korean, Vegetarian (or easy fix)
Recipe:
This is a FABULOUS soup that we first at at Hodori, the best Korean restaurant I've ever found. I have a few iterations under my belt now and I'm really happy with it. Enjoy!
2 t. sesame oil
2 t. cooking oil
scant 1 T. gochu karu (Korean red chili flakes)
1/2 onion, cut into strips
1/4 lb pork, cut into small strips
1 c. anchovy broth (10 dried anchovies boiled in 2 c. water for 10 min.) or more if you like it "fishier"
1/2 t. beef bouillon
1 container extra soft tofu (the real thing comes in a plastic tube)
1/2 T. gochu jang (Korean chili paste)
6 shiitake mushrooms, sliced
1 egg, slightly beaten
2 scallions, sliced
salt, to taste
extra water, as needed
Saute onion and chili flakes in sesame and cooking oil over medium heat for a few minutes in a saucepan. Add pork and fry briefly. Add broth and bouillon and bring to a boil. Add mushrooms, chili paste, and tofu (you'll probably need a bit extra water or anchovy broth at this point... it should be really thick, but stir-able). Bring to a boil, then turn down the heat and simmer about 5 minutes. Add egg and scallions and cook long enough to heat them through. Serve.