soft tofu soup

This savory silken tofu is incredibly simple to prepare and calls for a handful of basic ingredients to make the most flavorful soft tofu in just 5 minutes. Seasoned with a savory sauce with crisp aromatics, this quick &amp; easy dish makes for the perfect appetizer or side dish for any occasion. 

5-Minute Silken Tofu (Soft Tofu)

(300 grams) package soft silken tofu

soy sauce

tsp Gochugaru (Korean chili flakes) (or to taste)

tsp honey (or sugar)

tbsp sesame oil

tsp sesame seeds

garlic (minced)

onion

chili pepper (finely diced, optional)

Prepare the tofu by soaking up the excess liquid with a paper towel, or by carefully tilting the open package over the sink. Place a serving plate on top of the tofu and transfer it onto the plate.

Combine all sauce ingredients in a small bowl, and pour the sauce over the tofu. Serve immediately and enjoy!

This Korean spicy soft tofu soup is made with silken soft tofu that swims in a bowl filled with sizzling hot and spicy Korean soup broth. This less than 30 minute Korean tofu soup is as deliciously addicting as it is comforting!

Korean Spicy Soft Tofu Soup (Soondubu Jjigae)

11 (30 g) medium to large dried anchovies

5-6 squares (10 g) Dashima (dried kelp) (cut into 2x3 inch squares)

water

Vegetable oil

garlic (about 3 cloves)

Gochugaru (Korean red pepper flakes)

Anchovy stock (or chicken stock, or vegetable broth)

fish sauce

Korean soy sauce

sesame oil

sea salt (to taste)

sugar (to taste)

pack (12 ounces) Korean soondubu (silken tofu)

mushrooms (enoki

eggs

green onion stalks (minced)

Prepare the dried anchovies. Remove the large anchovy guts by opening the belly and scraping them out, but leave the heads on. The guts tend to make the broth bitter, especially with the larger anchovies.

Prepare the and dried kelp (dashima). Gently wipe the dried kelp with a lightly dampened cloth to remove any sand or grit. Make sure to keep the white powder (mannitol) on for added flavor.

Boil and simmer. In a small sauce pan, add the water, dried anchovies and dried kelp. Bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Then remove the kelp and simmer the anchovies for an additional 10 minutes on low heat. Using a cheesecloth, strain the liquid to remove anchovies and any remaining particles. Set aside.

(Optional) Anchovy Stock

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. Add the oil or vegetable oil, onions, and garlic. Stir fry until onions are transluscent and garlic is lightly browned, about 2 to 3 minutes. Then add the gochugaru (Korean red pepper flakes). Stir to combine about 1 minute.

Add the protein and stir quickly to coat them with the chili flakes. Next, the fish sauce and soy sauce and mix until combined.

Add the anchovy stock or chicken stock and bring the mixture to a boil about 3 minutes.

Then, add the soft tofu, mushrooms and egg and cook for an additional 2-3 minutes. Taste and season with salt and sugar, if required.

Lastly, top with sesame oil and garnish with green onions. Serve with rice and Korean side dishes. Enjoy!

Spicy Soft Tofu Soup

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5-Minute Silken Tofu (Soft Tofu)

Korean Spicy Soft Tofu Soup (Soondu...

Top 2 soft tofu soup recipes from across the web

The most viewed soft tofu soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5-Minute Silken Tofu (Soft Tofu)

Korean Spicy Soft Tofu Soup (Soondu...

The most viewed soft tofu soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine