My Tofu House

Visit date: February 19

There's really not too much to say except it is cold and rainy, and Korean style tofu soup is the perfect cure. We arrive just as they open at 5 and good thing, because, as always, the place is packed 30 minutes later. It's always encouraging to see that the restaurant is run by Koreans and the majority of diners are Korean too.

Korean pickled condiments – egg, cucumber, salted sardines, little dried sweet fish, turnips, bean sprouts, kimchi. My favorite is the bean sprouts. Their kimchi is good too, but some of the cabbage pieces need to be cut smaller. The egg is cracked into the tofu soup for a creamier consistency.

Koreans typically add water to the leftover rice, then drink the water/rice combo as a palate cleanser after the meal.

tofu with dumplings and rice cakes