Tofu and Perilla-Oil Miyeokguk (2 servings)

Soak 10 g dried seaweed in water for about 10 minutes, rinse, cut into manageable pieces and cube tofu into 2 cm pieces.

Add perilla oil and drained seaweed to a pot and stir over low heat to coat evenly.

Pour in 900 mL water, bring to a boil and simmer until the seaweed is tender.

Stir in garlic, soup soy sauce and anchovy fish sauce. If too salty, add a little water instead of more salt.

Add tofu and simmer gently until the soup returns to a boil and the tofu is thoroughly heated; avoid breaking the cubes.