Korean Soondubu Kravings

I have been craving korean tofu soup. I think it's good for my flu like symptoms. We were going to go out tonight for some, but then I started thinking that I may just have everything to make it at home!

I adapted this recipe and made it in my Le Crueset enameled iron pot because I don't have a dedicated clay pot for cooking this.

I used
fish sauce
dried kelp/seaweed
diced brown mushrooms (they're huge, not sure what kind they are, but when cooked they bring out lots of umami, yum!)
2 cans of chicken stock
2 boxes silken tofu (I buy the kind that can keep in the pantry- so they can last a long time!)
a few cloves of garlic
raw shrimp (and clams if you have it)
egg

I browned my diced mushrooms in some canola oil in the pot, and stirred in some crushed garlic (love my garlic crusher when needing a lot of garlic!)
I opted to skip the onion that the recipe recommended to make a lighter soup

I poured 2 cans chicken broth into the pot, dumped some kelp, 2 tsp fish sauce, lots of chili flakes, some whole dried chiles to taste. I cooked all this for about 30 min on simmer to allow the flavors to meld.

I then tossed in my silken tofu, and a few defrosted raw shrimp (they cook so fast!)

Lastly, after scooping into a bowl to serve, I put a raw egg on it just like in the korean restaurants!
Delish! Just what my tummy needed after feeling so sick these last few days!