Korean Spicy Tofu Soup: A Flavorful Guide to Making This Comforting Dish

Korean Spicy Tofu Soup is a delightful dish that warms both the body and soul. As I first tasted this vibrant soup during a visit to a bustling Korean market, I was immediately captivated by its rich flavors and comforting aroma. This dish, known as Sundubu-jjigae, has deep roots in Korean culture, often enjoyed as a family meal or a late-night comfort food. The combination of silky tofu, spicy gochujang, and fresh vegetables creates a harmonious blend of taste and texture that is simply irresistible.

People love Korean Spicy Tofu Soup not only for its bold flavors but also for its convenience. It’s a quick and easy recipe that can be whipped up in under 30 minutes, making it perfect for busy weeknights. The soup is not only satisfying but also packed with nutrients, making it a wholesome choice for any meal. Whether you’re a fan of spicy food or just looking to try something new, Korean Spicy Tofu Soup is sure to become a favorite in your kitchen!

Ingredients:

• 1 block (14 oz) firm tofu, drained and cut into cubes
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green onions, chopped (white and green parts separated)
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
• 4 cups vegetable broth or water
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Optional: 1 egg (for added richness)

Preparing the Ingredients

1. Start by draining the tofu. I like to wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. This helps remove excess moisture, making the tofu firmer and better at absorbing flavors. 2. While the tofu is draining, chop the vegetables. Dice the onion, mince the garlic and ginger, slice the zucchini, and chop the green onions, separating the white parts from the green. 3. Slice the mushrooms. If you’re using shiitake mushrooms, make sure to remove the stems as they can be tough.

Making the Soup Base

4. In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. 5. Add the minced garlic and ginger to the pot. Sauté for another minute until fragrant. I love the aroma that fills the kitchen at this point! 6. Next, toss in the white parts of the green onions and sliced zucchini. Cook for about 2-3 minutes, stirring occasionally, until the zucchini starts to soften. 7. Add the sliced mushrooms to the pot and continue to sauté for another 3-4 minutes. The mushrooms will release their moisture and start to cook down. 8. Now it’s time to add the flavor! Sprinkle in the gochugaru and gochujang. Stir well to coat the vegetables in the spicy mixture. The vibrant red color is so inviting! 9. Pour in the vegetable broth (or water) and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully.

Adding the Tofu

10. While the soup is simmering, carefully cut the drained tofu into cubes. I usually aim for about 1-inch cubes, but you can adjust the size based on your preference. 11. After the soup has simmered for 10 minutes, gently add the tofu cubes to the pot. Be careful not to break them apart. Stir gently to incorporate the tofu into the soup. 12. Add the soy sauce and sesame oil to the pot. Taste the soup and season with salt and pepper as needed. Remember, the gochujang and soy sauce already add some saltiness, so go easy on the salt.

Final Touches

13. Let the soup simmer for an additional 5-7 minutes. This allows the tofu to absorb the flavors of the broth. If you’re adding an egg, you can crack it directly into the soup during the last minute of cooking. Stir gently to create a beautiful swirl. 14. Once the soup is ready, remove it from the heat. Stir in the green parts of the chopped green onions for a fresh touch.

Serving the Soup

15. Ladle the hot soup into bowls. I love to serve it with a side of steamed rice to balance the spiciness. You can also garnish with additional green onions or a sprinkle of sesame seeds if you like. 16. Enjoy your Korean Spicy Tofu Soup! It’s perfect for a cozy night in or when you need a little warmth on a chilly day. The combination of spicy, savory, and umami flavors is simply irresistible.

Storage Tips

17. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier the next day! 18. To reheat, simply warm it up on the stove over medium heat,

Conclusion:

In conclusion, this Korean Spicy Tofu Soup is an absolute must-try for anyone looking to explore the vibrant flavors of Korean cuisine. The combination of silky tofu, aromatic spices, and a rich broth creates a comforting dish that warms both the body and soul. Whether you’re enjoying it on a chilly evening or serving it at a gathering with friends, this soup is sure to impress. For serving suggestions, I recommend pairing the soup with a side of steamed rice to soak up all that delicious broth. You can also add a sprinkle of green onions or a drizzle of sesame oil for an extra layer of flavor. If you’re feeling adventurous, try incorporating different vegetables like mushrooms or bok choy, or even add some seafood for a delightful twist. I encourage you to give this Korean Spicy Tofu Soup a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! So grab your ingredients, get cooking, and enjoy a bowl of this delightful soup that’s sure to become a favorite in your home. Happy cooking! Print