Korean Spicy Tofu Soup With Seafood

RECIPE:

1 package of silken tofu (14 oz)
2 cups of water
6 large shrimps, washed and peeled, leave the head and tail on
2-4 little neck clams, rinsed
1 scallion stalk, chopped
4 half inch slices of gray squash, cut in half
2 shitake mushrooms, sliced
1 medium egg

Soup Base
1 tablespoon of gochujang
1 tablespoon of red pepper flakes
1 tablespoon of soy sauce
1 tablespoon of kimchi juice
2 cloves of garlic, finely chopped
1 teaspoon of white miso paste
1 teaspoon of salt

Mix all the ingredients of the soup base together.  Set aside and let the mixture sit for at least 20 minutes.

Put 2 cups of water into a pot on high heat.  When it gets warm but before it's boiling add the ingredients of the soup base and let it dissolve.  When the water is boiling add the entire package of silken tofu and little neck clams.  Boil for 2-3 minutes.  Then add shrimp and shitake mushrooms.  Boil for another 5-7 minutes. Add gray squash and cook for another 2 minutes.  Skim any foam off the top of the soup while cooking it.  Also make sure the little neck clams open up before serving. Crack the egg inside the soup for the last few seconds before tuning the heat off.

Garnish with chopped scallion.