The Easiest Recipe for Korean Soft Tofu Soup
Korean soft tofu soup (aka soon dubu jjigae) is typically made with extra soft tofu, kimchi, chili powder, an assortment of vegetables, and a choice of protein. This recipe is a great baseline for soft tofu soup variations. Add whatever vegetables or protein you want.
Ingredients
- 1 medium daikon radish (diced)
- 2 cups water
- 1 medium yellow onion (sliced in half)
- 1 tbsp red pepper powder
- 100 grams mushroom (small diced)
- 1 tbsp avocado oil
- 130 grams kimchi
- 2 cloves garlic (minced)
- 300 grams soft tofu
- 1 egg (cracked)
- 2 stalks green onion (for garnish)
- serve with rice
Instructions
- Bring a medium saucepot of water to a boil. Add the onion, daikon radish, and kombu. Cook until the kombu has expanded, around 5 minutes. Then, remove the broth from the saucepan.
- Using the same saucepan, add the oil and saute the red pepper powder on low-medium heat. Keep an eye on this as red pepper powder can burn easily. Stir for 1 to 2 minutes.
- Add and saute the mushroom, garlic, and kimchi for 2 to 3 minutes.
- Lastly, add the soft tofu. You can slice these into large cubes as I did above, or toss the entire block into the saucepan and break with your spoon. Then, add the broth back and bring the saucepan to a boil. Top off with a freshly cracked egg, garnish with green onions, and serve immediately with rice.
