Easy Spicy Korean Tofu soup recipe Soondubu jjigae (순두부찌개)
Embark on a flavorful journey with our Easy Spicy Korean Tofu Soup, known as Soondubu Jjigae! This soul-warming dish combines the velvety smoothness of tofu with the bold, fiery kick of Korean spices. Loaded with kimchi, shiitake mushrooms, and an aromatic broth, each spoonful is a delightful explosion of taste. Whether simmering on the stove, leisurely brewing in a slow cooker, or swiftly crafted in an Instant Pot, this versatile recipe ensures a delectable bowl of comfort infused with the rich essence of Korean cuisine. Get ready to savor the robust flavors of Soondubu Jjigae, a heartwarming classic that transcends culinary boundaries.
Ingredients
Korean Tofu soup recipe Ingredients:
- 1 package (14oz/400g) soft or silken tofu cubed
- 1/2 cup (75g) kimchi chopped
- 1/2 cup (75g) shiitake mushrooms sliced
- 1/4 cup (40g) onion finely chopped
- 2-3 cloves garlic minced
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) gochugaru (Korean red pepper flakes)
- 1 teaspoon sesame oil
- 4 cups (960ml) vegetable broth
- 2 green onions chopped (for garnish)
- 1 egg optional, cracked into the soup before serving
Instructions
How to make Vegetarian Korean Tofu Soup Instructions:
How to make Korean vegetable kimchi soup On the Stove:
- In a pot, sauté onions and garlic until fragrant.
- Add kimchi and shiitake mushrooms, cooking for a few minutes.
- Pour in the vegetable broth, soy sauce, and gochugaru. Bring to a simmer.
- Gently add the cubed tofu and cook for an additional 5-7 minutes.
- Drizzle with sesame oil and garnish with chopped green onions. If desired, crack an egg into the soup and let it poach.
- Serve hot and enjoy!
How to make Spicy Korean Tofu soup In a Slow Cooker:
- Place all ingredients (except sesame oil and green onions) in the slow cooker.
- Cook on low for 4-6 hours or until flavors meld together.
- Before serving, drizzle with sesame oil, garnish with green onions, and optionally add a cracked egg.
How to make vegetarian Korean soup In an Instant Pot:
- Sauté onions and garlic using the sauté function.
- Add kimchi and shiitake mushrooms, sautéing for a few minutes.
- Pour in the vegetable broth, soy sauce, and gochugaru. Mix well.
- Gently add the cubed tofu. Close the Instant Pot lid and set it to manual high pressure for 5 minutes.
- Once done, carefully release the pressure, drizzle with sesame oil, garnish with green onions, and add a cracked egg if desired.
- Whether on the stove, in a slow cooker, or with an Instant Pot, this Soondubu Jjigae promises to deliver a comforting, spicy, and flavorful experience!