I've been wanting to try making a spicy "Korean Inspired" tofu soup ever since I tasted one for the first time. The place I stayed during the weekdays while I was in Korea, was a small town called Songtan. About a block or two away from our hotel was a little outdoor market with live and dried fish, fresh local vegetables and spices. I really wanted to bring a little bit of the Korean heat back home with me without being detained in US Customs for smuggling raw squid or kimchi in a plastic baggie. So I decided to get a big bag of Gochugaru (Korean red chili pepper powder) at the market. It's been sitting in my cabinet begging me to use it, so I finally broke it out and put it to the test. This is by no means a traditional Korean soup, but I used the flavors of Korea to come up with it. Enjoy!

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