Name: Korean Tofu Soup (Soondubu Jjigae)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 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

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

ingredients

steps

minutes

Ingredients

Servings:

1 tblsp

vegetable oil

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

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:

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.

Nutrition Per Serving

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CALORIES

253

FAT

17.7 g

PROTEIN

13.8 g

CARBS

13.4 g