HOT PIPI & TOFU SOUP - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons sunflower oil
• 2 cloves garlic, crushed
• 3cm piece ginger, grated
• 1.5kg pipi, or other shellfish
• 1 onion, finely chopped
• 2 tablespoons fermented chilli bean paste such as toban djan or gochujang
• 1 cup kimchi, finely chopped
• 1½ teaspoons (1 sachet) dashi powder
• 1 tablespoon soy sauce
• 300g silken/soft tofu, cut in 2cm cubes
• 4 small eggs
• 2 spring onions, finely sliced rice to serve
• FOR THE CUCUMBER & BEAN SPROUT SALAD
• 1 telegraph cucumber
• 200g mung bean sprouts
• 1 teaspoon salt
• 1 garlic clove, finely chopped
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon chilli oil
• 1 tablespoon rice vinegar