Korean Tofu Soup (Soondubu Jjigae) Recipe

Rating 5.0
| 1
Korean tofu soup, also known as soondubu jjigae, is a classic Korean soup that comes together in less than 30-minutes and packs a punch of heat. Using soft or silken tofu and eggs provides protein, making this a fast and easy weeknight meal loaded with flavor. While the recipe calls for some ingredients that may be a little difficult to find, there are substitutions in the notes that may not be traditional but will still provide delicious results.
Dinner
Korean
14
ingredients
5
steps
30
minutes
Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.

Ingredients

Servings:
4
1 tblsp
vegetable oil
1
medium onion, thinly sliced
3-5
garlic cloves, sliced
1/2 cup(s)
kimchi, chopped
2 tblsp
gochujang (Korean red pepper paste), see notes 1
1 tblsp
gochugaru (Korean red pepper powder), see notes 2
8 cup(s)
vegetable broth
1 cup(s)
sliced shiitake mushrooms
1 cup(s)
peeled and sliced daikon radish, see notes 3
1 tsp
sea salt, or more to taste
398 g
soft or silken tofu, cut into large chunks
2
eggs (omit for vegan option)
2 tblsp
toasted sesame oil, to serve
2-3
green onions, thinly sliced, to serve

Directions 5 steps | 30 Minutes

Step 1

In a large pot over medium heat, heat the vegetable oil. Add sliced onion, sliced garlic and chopped kimchi to the pot and cook for 3-5 minutes, or until softened. 

Step 2

Stir in the gochujang (Korean red pepper paste) and gochujang (Korean red pepper powder). Cook for 1 minute, stirring constantly.

Step 3

Add the vegetable broth, sliced shiitake mushrooms, sliced daikon radish and salt. Increase the heat to medium-high. Once the soup reaches a simmer, reduce the heat to low and cook for 8-10 minutes or until the ingredients are tender. 

Step 4

Add the tofu and raw eggs to the simmering soup. Stir gently, partially breaking apart the tofu and eggs, incorporating them into the soup. Taste for seasoning and adjust if needed. 

Step 5

Serve drizzled with sesame oil and garnished with sliced green onions. Enjoy!


Notes:

  1. If you can't find gochujang (Korean fermented red pepper paste,) substitute 2 tablespoons of light miso, 1-2 teaspoons crushed chili flakes and 1 teaspoon sugar.
  2. In place of gochugaru (Korean red pepper flakes), substitute 1 teaspoon of crushed chili flakes. Use more or less to the desired level of heat.
  3. If you are unable to find daikon radish, substitute sliced red radishes.

Nutrition Per Serving
View All
CALORIES
253
FAT
17.7 g
PROTEIN
13.8 g
CARBS
13.4 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sandra G.

Sandra

12 Jul 2022

Delicious and perfect for cold weather.

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