Korean Spicy Tofu Soup is a delightful dish that warms both the body and soul. As I take a sip of this flavorful broth, I am instantly transported to the bustling streets of Seoul, where this beloved comfort food has been enjoyed for generations. The rich history of Korean Spicy Tofu Soup dates back to the Joseon Dynasty, where it was often prepared for special occasions and family gatherings, showcasing the importance of communal dining in Korean culture.
What I love most about Korean Spicy Tofu Soup is its perfect balance of heat and umami, combined with the silky texture of soft tofu that melts in your mouth. This dish is not only delicious but also incredibly convenient to make, making it a favorite among busy weeknight dinners. Whether youre a spice enthusiast or just looking to try something new, Korean Spicy Tofu Soup is sure to become a staple in your kitchen, bringing warmth and comfort to your table.
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
Before we dive into cooking, lets get everything prepped. This will make the cooking process smoother and more enjoyable.
- Start by draining the tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top to press out excess moisture. Let it sit for about 15 minutes.
- While the tofu is pressing, chop the onion, garlic, ginger, and green onions. Make sure to separate the white and green parts of the green onions, as well use them at different stages.
- Slice the zucchini and mushrooms. You can use any mushrooms you prefer, but I love the flavor of shiitake mushrooms in this dish.
- Once the tofu is pressed, cut it into bite-sized cubes. Set aside.
Cooking the Soup Base
Now that we have everything prepped, lets start cooking the soup base. This is where the magic happens!
- 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.
- Add the minced garlic and ginger to the pot. Sauté for another 1-2 minutes until fragrant, being careful not to burn them.
- Next, add the white parts of the green onions, zucchini, and mushrooms. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Now its time to add the flavor! Sprinkle in the gochugaru and gochujang. Stir well to coat the vegetables and cook for another minute to release the flavors.
- Pour in the vegetable broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Adding the Tofu and Seasoning
With the soup base simmering, its time to add our star ingredient: the tofu!
- Gently add the cubed tofu to the pot. Be careful not to break the cubes as you stir them in.
- Stir in the soy sauce and sesame oil. Taste the broth and adjust the seasoning with salt and pepper as needed. If you like it spicier, feel free to add more gochugaru!
- Let the soup simmer for about 10-15 minutes. This allows the flavors to meld together beautifully.
Optional Egg Addition
If you want to add an extra layer of richness to your soup, this step is for you!
- In the last few minutes of cooking, crack an egg directly into the soup. You can either stir it gently to create ribbons or leave it whole for a poached effect. Let it cook for about 2-3 minutes until the egg is set to your liking.
Final Touches and Serving
Were almost there! Just a few final touches before we serve this delicious soup.
- Once the soup is done simmering, remove it from the heat. Stir in the green parts of the chopped green onions for a fresh burst of flavor.
- Serve the soup hot in bowls. I love to pair it with a side of
Conclusion:
In conclusion, this Korean Spicy Tofu Soup is an absolute must-try for anyone looking to spice up their culinary repertoire. The combination of silky tofu, vibrant vegetables, and a rich, spicy broth creates a comforting dish that warms the soul and tantalizes the taste buds. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and rewarding, making it perfect for any occasion. For serving suggestions, I recommend pairing this soup with a side of steamed rice to soak up all that delicious broth. You can also add a sprinkle of sesame seeds or chopped green onions on top for an extra burst of flavor and color. If you’re feeling adventurous, try adding some seafood like shrimp or clams, or even some extra veggies like mushrooms or bok choy to customize the soup to your liking. I encourage you to give this Korean Spicy Tofu Soup a try and experience the delightful flavors for yourself. Once you’ve made it, I would love to hear about your experience! Share your thoughts, variations, or any tips you discovered along the way. Cooking is all about sharing and enjoying, so lets spread the love for this incredible dish. Happy cooking! Print
Korean Spicy Tofu Soup: A Flavorful Guide to Making This Comforting Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Warm up with this comforting Korean Spicy Tofu Soup, featuring firm tofu, fresh vegetables, and a flavorful spicy broth. It’s perfect for chilly days or when you’re craving something hearty and satisfying!
Ingredients
Scale- 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)
Instructions
- Drain the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
- 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.
- Slice the mushrooms, removing stems if using shiitake.
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and ginger, sauté for another minute until fragrant.
- Toss in the white parts of the green onions and sliced zucchini, cooking for 2-3 minutes until zucchini softens.
- Add sliced mushrooms and sauté for another 3-4 minutes.
- Sprinkle in the gochugaru and gochujang, stirring well to coat the vegetables.
- Pour in the vegetable broth (or water) and bring to a gentle boil.
- Reduce heat to low and let it simmer for about 10 minutes.
- Cut the drained tofu into 1-inch cubes.
- After the soup has simmered for 10 minutes, gently add the tofu cubes to the pot, stirring carefully.
- Add soy sauce and sesame oil, then season with salt and pepper to taste.
- Let the soup simmer for an additional 5-7 minutes.
- If adding an egg, crack it into the soup during the last minute of cooking and stir gently.
- Remove from heat and stir in the green parts of the chopped green onions.
- Ladle the hot soup into bowls.
- Serve with steamed rice and garnish with additional green onions or sesame seeds if desired.
Notes
- For a richer flavor, consider adding an egg during the final cooking stage.
- Adjust the level of spiciness by varying the amount of gochugaru and gochujang.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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