Winter Soups: Sundubu Jjigae

I’m using the excuse of cold weather to broaden my repertoire of soups: in addition to being warming, they’re filling, comforting, economical and healthy, which is probably why everyone starts making them in the New Year. My favorite discovery this winter has been sundubu jjigae, the Korean soft-tofu stew that features a delicious contrast between the spicy broth and creamy tofu and, beyond that, affords endless opportunities for customization. Plus, you can make it in 5 minutes, no joke, if you have a supply of Future Neighbor’s starter paste in your freezer. I like to put mushrooms and little Key West shrimp in mine, but I’ve also put zucchini, spinach…anything that cooks in 5 minutes. And DO NOT skip the egg (if you can eat eggs); it makes the broth unbelievably creamy and satisfying and boosts the protein content. Here’s the recipe for both the paste and the soup (and watch the video–Daniel and Katie are so much fun). I love making it in my ttukbaegi as well because then it keeps bubbling at the table–perfect on a winter’s night with hot rice, cold, crunchy radish pickles, and either tea or beer.