Fried Tofu Pouch Dumpling Soup (Yubu Wanja Tang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut off about 1/4 of each fried tofu pouch.
2. Blanch the cut pouches in boiling water for about 20 seconds and squeeze out the water.
3. Remove the innards and shells from the shrimp and mash them finely.
4. Blanch the napa cabbage and Korean water dropwort in boiling water, and soak the shiitake mushrooms in hot water.
5. Chop the blanched cabbage and shiitake mushrooms into small pieces, and chop the onion and carrot into small pieces too.
6. Squeeze the water out of the tofu and mix well with the shrimp (3), the chopped vegetables (5), garlic, salt, and pepper. Stuff the mixture into the tofu pouches (2) and tie them with Korean water dropwort. Put the pouches in the boiling broth and season with soy sauce to finish.