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