Sundubu

Start boiling a 1 litre pot or clay pot of water.

Combine the soup seasoning ingredients. Mix well and reserve.

Sprinkle salt on the soft tofu and let it absorb the salt for about 10 minutes.

Chop spring onions, red and green peppers. Set aside.

Wash and rinse oysters using salted water (1L water and 1 tbsp salt). Drain and remove any excess moisture. Set aside.

Let the pipi clams exude debris by soaking them in salted water (1L water and 1 tbsp salt). Set aside.

Add vegetable broth and all ingredients with seasoning to a clay pot and heat till boiling.

Add soft tofu, oysters and clams to the boiling clay pot. Continue boiling for 1 min so the flavours blend together making soft tofu soup.

Garnish the boiling soup with mushrooms, Korean Red Peppers and green pepper and spring onions.

Break the egg and add it to the boiling soup. Serve.