Directions 5 steps | 30 Minutes
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.
Stir in the gochujang (Korean red pepper paste) and gochujang (Korean red pepper powder). Cook for 1 minute, stirring constantly.
Add the vegetable broth, sliced shiitake mushrooms, sliced daikon radish and salt. Increase the heat to medium-high. Once the Korean tofu soup reaches a simmer, reduce the heat to low and cook for 8-10 minutes or until the ingredients are tender.
Add the tofu and raw eggs to the simmering soup. Stir gently, partially breaking apart the tofu and eggs, incorporating them into the Korean tofu soup. Taste for seasoning and adjust if needed.
Serve the Korean tofu soup (soondubu) drizzled with sesame oil and garnished with sliced green onions. Enjoy!
- 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.
- 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.
- If you are unable to find daikon radish, substitute sliced red radishes.