Korean Tofu Soup

Korean Tofu Soup - a favorite one pot meal with fragrant garlic, spicy kimchi, and silky soft tofu. Ready in 30 minutes!

Korean Tofu Soup, or Sundubu Jjigae, is a classic Korean dish that boasts rich flavors that I cannot get enough of! Garlic and shallot are a flavorful base, gochugaru flakes add a crave-worth smoky spice (not to mention VIBRANT color!), kimchi adds just the right amount of funk and umami. Soy sauce and sesame oil swoop in with their big flavors, and silken tofu is the perfect mild, creamy compliment to all this flavor.

Reasons to love this recipe!

• A warming one pot meal that's ready in 30 minutes!
• Is naturally spicy, but can be tailored to your preferred spice level.
• Leftovers taste even better the next day.

Ingredients and Substitutions:

• Sesame oil - adds amazing, and authentic flavor, but you can use another oil if needed.
• Garlic - a must in my book!
• Shallot - or use yellow onion.
• Gochugaru - these spicy korean red pepper flakes are the foundation of this soup! They create the richly colored broth and add an unmistakable smoky spice. Use less or more to adjust the spice level of the soup.
• Kimchi - another traditional, and essential, ingredient. Kimchi adds umami, texture, and spice. Choose a mild or spicy kimchi - either works!
• Vegetable broth - or chicken broth.
• Kimchi juice - another secret flavor weapon! Adding the brine, or juice, from the kimchi bottle enriches the broth.
• Soy sauce - I used tamari to keep this recipe gluten free. Liquid aminos also works.
• Silken tofu - Usually found in a shelf stable box, silken tofu is the traditional choice for this soup. It is soft and creamy, adding a great texture.
• Optional sesame seeds & green onion - for garnish.

How to make Korean Tofu Soup:

Sauté the veggies: Cook the garlic and shallot in sesame oil just until translucent. Add in the gochugaru flakes and stir - the mixture will be BRIGHT red and fragrant. Add in the kimchi and cook for another minute.

Simmer the broth: Add in the broth, kimchi juice, and soy sauce. Simmer for 2-3 minutes.

Add the tofu: Spoon in the tofu, nestling it into the broth. Simmer for another 10 minutes to let the tofu soak in the flavor of the broth!

Storage:

Store leftovers in the fridge for up to 5 days, or the freezer for up to 3 months.

P.S. Korean Tofu Soup tastes even better the next day, so make enough for leftovers!

What's the best tofu to use?

It's traditional to use silken tofu in this soup. It has a soft, creamy, almost custard like texture that melts in your mouth.

This type of tofu crumbles and breaks easily, so don't try to press it before using. All you need to do is open the container, and spoon out chunks of tofu into the soup. Couldn't be easier!

If you can't find silken tofu, you can also use sprouted or firm tofu. The texture is different, but the soup is still delicious!

More protein options!

Traditional Korean Tofu Soup is usually made with 1-3 proteins, not including the tofu. I've kept it vegan here, but you can also add in ground beef or pork, shrimp, clams, or top it with an egg.

Can Korean Tofu Soup be made vegan?

You betcha! As written, this recipe is vegan. Just double check your kimchi. Some brands use dried fish or fish sauce.

Gochugaru 101:

These spicy korean red pepper flakes are the foundation of this soup! They create the richly colored broth and add an unmistakable smoky spice.

I ordered mine online, but you can likely find them at your local Asian Market.

Once you have gochugaru on hand, it's uses are endless! Try adding it to a stir fry for some heat, use it to make kimchi, or take your salads up a notch with a generous sprinkle.

More vegan Asian recipes to try!

• Craveable Vegan Bibimbap
• Vegan Miso Ramen with Thai Curry Tofu
• Sweet and Spicy Gochugang Noodles
• General Tso's Tofu
• Sriracha Tofu Banh Mi