soft tofu stew

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

onion

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

A vegan version of the ubiquitous Korean soft tofu stew. It's spicy, rich, and flavorful — one of my favorite dishes to eat on a cold winter day.

Vegan Sundubu Jjigae (Soft Tofu Stew)

kombu (dried kelp)

shiitake mushrooms

mushroom bouillon

MSG (optional)

vegetable oil

gochugaru (Korean red pepper flakes)

garlic,

yellow onion, roughly chopped

scallion, finely chopped

vegan kimchi (homemade recipe HERE)

soy sauce

base broth (or more, adjust to preference)

tube (350 g) extra-soft silken tofu

Prepare the Base Broth: In a medium-sized pot, add kombu (dried kelp), dried shiitake mushrooms, and room temperature water. Bring the water to a boil, lower to a simmer, and let simmer for 15 minutes. Once 15 minutes is up, remove mushrooms u0026 kombu and add mushroom bouillon u0026 MSG (optional). Note: MSG and mushroom bouillon both bring umami flavor, but in slightly different ways. Mushroom bouillon deepens mushroom flavor; MSG increases umami flavor. Whisk until thoroughly combined and taste to adjust seasoning. Set aside.

Make the Soft Tofu Stew: Start by heating a small pot or dolsot ttukbaegi (stone pot) with vegetable oil and toasted sesame oil over medium-high heat. Note: if using a stone pot, it will take slightly longer to heat up. Once the pot is hot, add gochugaru (Korean red pepper flakes) and toast them until fragrant, about 1-2 minutes. Add the garlic, yellow onion, scallions, and stir fry until onions become slightly softened u0026 translucent. Add vegan kimchi and fry together for about 1 minute. Follow that with light soy sauce, base broth, and lastly the extra-soft silken tofu. Use a spatula to break up tofu into into chunks. Bring the stew to a boil and cook everything together for 5 more minutes. Note: the amount of base broth you add determines the consistency of the stew. If you prefer to have a thicker consistency, add less base broth. The rice flour slurry in the kimchi brine also helps thicken the stew. If still not thick enough at the end of cooking, I recommend adding a slurry that contains 2 tablespoons of cornstarch and 2 tablespoons of water.

To Finish: Once the stew is done, add back your shiitake mushrooms (you should slice them first if they aren't already). Taste to adjust seasoning. Top with fresh scallions and serve warm with white rice.

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Korean Spicy Soft Tofu Soup (Soondu...

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Top 2 soft tofu stew recipes from across the web

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

Top Tags

Korean Spicy Soft Tofu Soup (Soondu...

Vegan Sundubu Jjigae (Soft Tofu Ste...

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