You’ll love the flavors of this Korean Tofu Soup. It’s easy to make and good for you too! The recipe serves four and is ready to enjoy in just 30 minutes.
What is Korean Tofu Soup?
This flavorful soup known as Soondubu jjigae, is a staple in Korean households and is typically made with soft tofu, kimchi, vegetables, and seasonings.
It has a flavor that’s slightly spicy and tangy. Sesame oil adds a delicious smokiness to the soup. Enjoy this soup whenever you’re craving something warm and comforting.
Ingredients You’ll Need
- soft tofu
- kimchi
- olive oil
- onion
- garlic
- ginger
- red chili flakes
- sesame oil
- tamari
- kimchi juice
- chicken broth
- green onions
How to Make Korean Tofu Soup
- Cook the onion, garlic and ginger in a skillet for about 2 minutes.
- Add the kimchi, red chili flakes, sesame oil, tamari and kimchi juice and mix well. Cook over medium heat for 1-2 minutes.
- Add the broth, bring the soup to a boil, and then cover. Reduce the heat to low and simmer for 10-15 minutes.
- Remove the lid, add the tofu and the sliced green onions and serve hot.
Tips and Tricks
- Be sure to use soft tofu, not firm tofu. The firm tofu won’t provide the desired texture.
- Use the highest quality kimchi you can find for excellent results. Kimchi can be both white or red in color. Both are fine for this soup; just know that if you use red kimchi it will affect the color of the soup.
- Customize the soup by adding other ingredients like veggies or meat.
Is Korean Tofu Soup healthy?
Yes, the tofu provides a good source of protein and the soup is full of healthy vegetables. This soup is also quite low in calories. Depending on the ingredients you use, the soup can be vegetarian or vegan.
What is the Difference Between Kimchi Jjigae and Soondubu?
Kimchi jjigae typically has a more acidic broth and includes more kimchi. The main ingredient in Soondubu is soft tofu.
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Easy Korean Tofu Soup Recipe
Ingredients
- 1 pack soft tofu cut into cubes
- 1/2 cup kimchi
- 1 tbsp olive oil
- 1/2 onion chopped
- 3 garlic cloves chopped
- 1 2- inch fresh ginger chopped
- 1 tsp red chili flakes
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1/2 cup kimchi juice
- 2 cups chicken broth
- 2 green onions sliced
Instructions
- Heat the olive oil in a pot over medium-high heat and add the onion, garlic and ginger. Cook for about 2 minutes.
- Add the kimchi, red chili flakes, sesame oil, tamari and kimchi juice and mix well. Cook over medium heat for 1-2 minutes.
- Add the broth, bring the soup to a boil, and then cover. Reduce the heat to low and simmer for 10-15 minutes.
- Remove the lid, add the tofu and the sliced green onions and serve hot.
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