Spicy Korean Tofu Soup (Sundubu Jjigae)
This Korean Tofu Soup, or Sundubu Jjigae, is warm, spicy, cozy, and delicious! Perfect for chilly nights or when you’re craving something comforting, it’s a flavorful blend of soft tofu, tangy kimchi, and earthy mushrooms. Easy to whip up and bursting with flavor, it’s the kind of recipe that’ll make your taste buds dance and keep you coming back for more. Get ready to fall in love with your new favorite comfort food!
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With years of experimenting and refining recipes in my kitchen, I’ve become your go-to guide for delicious, easy-to-make vegetarian dishes. This Korean Tofu Soup recipe is no exception. It’s born from a blend of passion for wholesome, vegetarian cooking and a knack for simplifying complex flavors into something everyone can enjoy. From long-standing vegetarian enthusiasts to those just looking for a tasty, comforting meal, this recipe is designed to delight your taste buds and maybe even surprise you with its depth of flavor. Trust me to lead you to a bowl full of joy, one spoonful at a time.
Why You Will Love Making Korean Tofu Soup
There’s something special about Korean Tofu Soup that makes it a must-try dish. Here’s why you’ll love making it:
- It’s incredibly comforting: Perfect for chilly evenings or when you’re in need of a warm hug in a bowl.
- Simple ingredients, big flavor: With everyday ingredients like soft tofu, mushrooms, and kimchi, this soup packs a punch of flavor.
- Quick and easy to prepare: You’ll have a delicious meal ready in no time, making it perfect for busy weeknights.
- Perfect for all diets: Easily adaptable for vegans and meat-eaters alike, so that everyone at the table is satisfied.
- A great introduction to Korean cuisine: If you’re new to the flavors of the Koreans, this soup is a delicious starting point.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Korean Tofu Soup (Soondubu Jjigae) with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this soft tofu stew is so easy, and I’m here to guide you through each step:
Prep the Soup Base
Combine onion, kimchi, and garlic in a pot with vegetable stock. This mixture forms the flavorful foundation of your soup. Let it simmer over medium high heat for about 20 minutes to meld the flavors together.
Add the Tofu
Carefully add the soft silken tofu to the pot. Use a spoon to gently break it into large chunks. This is where the soup starts to get its signature texture.
Season the Soup
Stir in a bit of sesame oil for that nutty background note. Then, taste your soup and adjust the seasoning with salt, pepper, and a pinch of sugar if needed. It’s all about creating a balanced flavor profile.
Final Touches
Bring the soup to a rolling boil before adding the sliced shiitake mushrooms. Let them cook until soft, then carefully crack an egg into the pot right before you’re ready to serve. The egg adds a rich, creamy texture to the soup.
Garnish and Serve
Sprinkle red pepper flakes and green onions on top for a pop of color and flavor. Serve your Korean Tofu Soup hot, and get ready to enjoy a bowl of comfort.
Recipe Notes and Expert Tips
Here are some insider tips to make your Korean Soft Tofu Soup even better:
- Keep it fresh: Use fresh, high-quality ingredients for the best flavor, especially when it comes to the tofu and kimchi.
- Spiciness: Adjust the spiciness to your liking. Add more or less red pepper flakes based on your preference for heat, or add powdered Korean red pepper flakes (gochugaru) to dial up the heat to your liking.
- Runny egg tips: Don’t boil the soup after adding the egg if you want it to remain slightly runny and enrich the broth.
- More veggies: Add extra vegetables! It’s a great way to use up what’s in your fridge.
- Seasoning: Taste as you go and remember that the saltiness of kimchi can vary, so adjust your seasoning accordingly. If you need a little more saltiness, a splash of soy sauce is ideal.
- Kimchi: To keep this recipe vegetarian, double-check the ingredients in your kimchi. Some kimchi brands include seafood or fish sauce.
- Make it vegan: This particular recipe is vegetarian, but you can easily make it vegan by making sure you use vegan kimchi (some brands include fish sauce) and skipping the egg. Adding seaweed or dried kelp can mimic the umami flavors while keeping it plant-based.
- Can I make Korean Tofu Soup without kimchi? Yes, you can! While kimchi adds a distinctive flavor, you can substitute it with a dash of vinegar and a pinch of chili flakes for a similar tang and heat.
How to Store Leftover Korean Tofu Soup
Storing your leftover Korean Soft Tofu Stew is easy, and it tastes just as good the next day. Here’s how to keep it fresh:
- Cool & Airtight: Let it cool before storing, and then use an airtight container to store the soup in the refrigerator.
- Shelf life: Consume within 3-4 days for the best taste and quality. The flavors will continue to meld and develop over time.
- Reheating: Reheat gently over medium heat until it’s warm throughout. Be careful not to bring it to a boil, especially if there’s an egg in the soup, to maintain the texture.
- Can I freeze Korean Tofu Soup? Freezing is possible, but the texture of the tofu may change, becoming spongier. It’s best enjoyed fresh or stored in the refrigerator if you plan to eat it within a few days.
What to Serve with Korean Tofu Soup
Pairing your Korean Tofu Soup with the right sides can turn it into a feast. Here are some great ideas that complement the flavors of the soup:
Steamed Rice
A bowl of fluffy, steamed rice is a must-have with Korean Tofu Soup. It balances the soup’s spiciness and makes the meal more satisfying. Plus, it’s great for soaking up the delicious broth.
Banchan (Korean Side Dishes)
Korean meals often come with an assortment of side dishes known as Banchan. Think of small plates like seasoned vegetables, kimchi, or pan-fried tofu. These sides add a delicious variety of flavors and textures to your meal. Our Korean Cucumber Salad is ideal!
Grilled or Roasted Vegetables
For a healthier option, serve your soup with roasted or grilled vegetables. Zucchini, bell peppers, and mushrooms make excellent choices. Grilling them adds a smoky flavor that pairs wonderfully with the soup’s depth.
More Asian-Inspired Recipes You Will Love
- Thai Omelet Recipe
- Best Vegetable Stir Fry
- Thai Peanut Curry
- Honey Sriracha Brussels Sprouts
- Thai Coconut Curry Soup
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Spicy Korean Tofu Soup (Sundubu Jjigae)
Ingredients
- ½ pound package soft tofu
- 1 cup sliced shiitake mushrooms
- 1 egg
- 1 teaspoon sesame oil
- Salt and pepper
- 1 tablespoon sugar
- ½ teaspoon pepper flakes
- ¼ cup scallions sliced
For the soup base:
- 1 onion
- ¼ cup kimchi
- ½ garlic head
- 3 cups vegetable stock
Instructions
- Add onion, kimchi, garlic, and vegetable stock to a pot and cook for 20 minutes.1 onion, ¼ cup kimchi, ½ garlic head, 3 cups vegetable stock
- Add the soft tofu and gently break it apart. Stir in the sesame oil and adjust the taste with salt, pepper, and sugar if needed.½ pound package soft tofu, Salt and pepper, 1 tablespoon sugar, 1 teaspoon sesame oil
- Bring to a rolling boil and add the shiitake mushrooms, cook for a couple of minutes, once they are soft, add the egg right before serving.1 cup sliced shiitake mushrooms, 1 egg
- Garnish with red pepper flakes and scallions and serve hot.¼ cup scallions, ½ teaspoon pepper flakes
Notes
- Keep it fresh: Use fresh, high-quality ingredients for the best flavor, especially when it comes to the tofu and kimchi.
- Spiciness: Adjust the spiciness to your liking. Add more or less red pepper flakes based on your preference for heat, or add powdered Korean red pepper flakes (gochugaru) to dial up the heat to your liking.
- Runny egg tips: Don’t boil the soup after adding the egg if you want it to remain slightly runny and enrich the broth.
- More veggies: Add extra vegetables! It’s a great way to use up what’s in your fridge.
- Seasoning: Taste as you go and remember that the saltiness of kimchi can vary, so adjust your seasoning accordingly. If you need a little more saltiness, a splash of soy sauce is ideal.
- Kimchi: To keep this recipe vegetarian, double-check the ingredients in your kimchi. Some kimchi brands include seafood or fish sauce.
- Make it vegan: This particular recipe is vegetarian, but you can easily make it vegan by making sure you use vegan kimchi (some brands include fish sauce) and skipping the egg. Adding seaweed or dried kelp can mimic the umami flavors while keeping it plant-based.
- Can I make Korean Tofu Soup without kimchi? Yes, you can! While kimchi adds a distinctive flavor, you can substitute it with a dash of vinegar and a pinch of chili flakes for a similar tang and heat.
Storage & Reheating
- Cool & Airtight: Let it cool before storing, and then use an airtight container to store the soup in the refrigerator.
- Shelf life: Consume within 3-4 days for the best taste and quality. The flavors will continue to meld and develop over time.
- Reheating: Reheat gently over medium heat until it’s warm throughout. Be careful not to bring it to a boil, especially if there’s an egg in the soup, to maintain the texture.
- Can I freeze Korean Tofu Soup? Freezing is possible, but the texture of the tofu may change, becoming spongier. It’s best enjoyed fresh or stored in the refrigerator if you plan to eat it within a few days.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
