Korean·vegetarian·easy

Korean Soondubu Jjigae Spicy Tofu Soup

Name: Korean Soondubu Jjigae Spicy Tofu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 400g Silken tofu; 2 tbsp Korean chili paste (gochujang); 1 tbsp Korean chili flakes (gochugaru); 4 cups Vegetable broth; 4 cloves Garlic, minced; 1 medium Onion, sliced; 2 Green onions, chopped; 1 medium Zucchini, sliced; 200g Mushrooms, sliced; 2 tbsp Soy sauce; 1 tbsp Sesame oil; to taste Salt; to taste Black pepper; 2 Eggs (optional)

Alright, folks, let's talk about my beloved Korean Soondubu Jjigae Spicy Tofu Soup! This dish is a real game-changer, I'm telling you. Now, grab your silken tofu, gochujang, gochugaru, and let's get cooking! One time, I accidentally added way too much gochugaru to this soup. Let's just say, my taste buds were on fire for a while! So, word of advice: be careful with those Korean chili flakes, unless you're looking to breathe fire like a dragon! Here's a tip for you: when breaking the silken tofu into chunks, do it gently. Tofu is delicate, just like our feelings when someone messes with our food! My favorite part about making this soup is cracking the eggs directly into it. It's like a little surprise waiting for you at the bottom of the bowl. Trust me, it's egg-cellent! So, there you have it, a steaming bowl of Soondubu Jjigae to warm your soul and spice up your life. Enjoy, my fellow food adventurers!

45 min(prep 15 + cook 30)

4 servings

400 kcal

4.5

Ingredients

Silken tofu400g
Korean chili paste (gochujang)2 tbsp
Korean chili flakes (gochugaru)1 tbsp
Vegetable broth4 cups
Garlic, minced4 cloves
Onion, sliced1 medium
Green onions, chopped2
Zucchini, sliced1 medium
Mushrooms, sliced200g
Soy sauce2 tbsp
Sesame oil1 tbsp
Saltto taste
Black pepperto taste
Eggs (optional)2

Nutrition

400 kcalper serving

Protein20g22%

Carbs45g48%

Fat15g16%

Fiber5g5%

Sugar8g9%

Directions

1
In a pot, heat sesame oil over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant.
2
Stir in the gochujang and gochugaru, cooking for another minute before adding the vegetable broth, zucchini, and mushrooms. Bring to a boil.
3
Reduce heat and gently add the silken tofu, breaking it into chunks. Simmer for about 10 minutes, then season with soy sauce, salt, and pepper. If desired, crack eggs directly into the soup just before serving. Garnish with chopped green onions.

#soup #spicy #Korean #tofu #comfort food

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