Spicy Gochujang Fish Tofu Soup with Bean Sprouts

1.In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.

2.Stir in the gochujang and soy sauce, mixing well to combine with the garlic and ginger.

3.Pour in the vegetable broth and bring the mixture to a gentle boil.

4.Once boiling, add the fish pieces to the pot. Cook for about 5 minutes, or until the fish is cooked through and flakes easily with a fork.

5.Carefully add the tofu cubes and bean sprouts to the pot. Simmer for an additional 3-4 minutes until the tofu is heated through and the bean sprouts are tender but still crisp.

6.Season the soup with salt and pepper to taste, adjusting the spice level if desired.

7.Remove the pot from heat and stir in the chopped green onions.

8.Ladle the soup into bowls and garnish with sesame seeds before serving.