This Korean tofu soup is made with silken tofu and vegetables in a spicy gochujang broth! It’s convenient, healthy and can be on the table in about 30 minutes.
I came up with this recipe on a cold winter day when I was craving some spicy, nutritious soup. Korean food is always perfect for days like this!
This soup is inspired by sundubu jiga, a delicious Korean tofu soup, but my version is probably not very authentic. Traditional Korean tofu soup contains an egg and possibly some meat or seafood. We’re keeping things vegan here.
My version is spicy and loaded with healthy vegetables, all of which cook up very quickly. We are also using silken tofu, which cannot be simmered in broth. All of that makes this soup quick and easy to whip up!
Jump:
Ingredients you will need
- Peanut oil. Another neutral high-heat oil can be substituted if desired. Canola oil, vegetable oil, and avocado oil will all work.
- onion
- garlic
- ginger
- gochugaru These Korean red pepper flakes can be found in the international section of your supermarket, or you may need to visit an Asian market. You can substitute with regular red pepper flakes if you like or leave them out for a lighter version of the soup.
- Low sodium vegetable broth. I like to stick with low sodium broth because some of the other ingredients in this soup are quite salty. You can add salt or extra soy sauce if you think the soup is cooked.
- Gochujung. It is a spicy fermented Korean chili paste. It will add so much spicy and umami flavor to your soup, so don’t skip it. You may be able to find it in the supermarket (international aisle). If not, it can be found in Asian grocery stores.
- I am Willow Tamari or liquid aminos will also work.
- Rice vinegar.
- zucchini
- Shiitake mushroom.
- Fresh spinach.
- Silken tofu. Choose firm silken tofu if available. If not, use soft tofu. For that matter, feel free to substitute with any tofu texture if you prefer. Firm, extra-firm, or even super-firm tofu can be used, and optionally fried using this tofu frying method for an extra decadent version of this tofu soup.
- Sesame oil toasting.
- Sesame seeds.
- Scallions Also known as green onion.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
- Heat some oil in a pan and add chopped onion. Sweat the onion for a few minutes, until it starts to soften.
- Add minced garlic, grated ginger and gochugaru. Fry briefly until the mixture becomes very fragrant.
- Stir in the broth, gochujang, soy sauce, rice vinegar, chopped shiitake mushrooms, and zucchini. Bring the liquid to a boil and simmer until the mushrooms and zucchini are tender.
- Finally, stir in the spinach and silken tofu. Let the soup simmer for another minute or two until the spinach wilts. Silken tofu is fine, so bGentle while stirring.
Suggestion: You can vary the amount of gochujang based on how spicy you want your soup. If you’re not sure how much to use, start with less. You can always taste-test the soup and add more at the end.
- Take the pot off the heat and add some sesame oil to the soup. You can adjust any other seasonings to your taste at this point – add salt to taste, more gochujang, soy sauce, or vinegar if needed.
- Ladle the soup into bowls and top with some scallions and sesame seeds.
You can serve your Korean tofu soup alone, or with some side like cooked rice or vegan kimchi.
Remaining and storage
Leftover tofu soup will keep in an airtight container in the refrigerator for 3 to 4 days.
I do not recommend freezing this soup, as freezing may change the texture of the tofu.
More Vegan Korean Recipes
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Spicy Korean Tofu Soup
This Korean tofu soup is made with silken tofu and vegetables in a spicy gochujang broth! It’s convenient, healthy and can be on the table in about 30 minutes.
Materials
-
1
table spoon
Peanut oil -
1
small onion,
to cut -
3
garlic cloves,
minced meat -
2
teaspoon
Freshly grated ginger -
1
teaspoon
gochugaru
(or more, to taste) -
5
the cup
Low sodium vegetable broth -
2
table spoon
Gochujung
(More, to taste – up to 4 tablespoons total – View notes) -
1
table spoon
I am Willow -
1
table spoon
Rice vinegar -
4
ounce
shiitake mushrooms,
Remove the stems, clean and cut -
1
small zucchini,
Quarters and pieces -
4
ounce
Fresh spinach leaves
(about 2 cups, packed) -
1
(12.3 oz/349 g) package
silken tofu,
Cut into ½-inch cubes -
1
teaspoon
Toasted sesame oil -
salt,
to test -
2
teaspoon
toasted sesame seeds -
2
fiber,
to cut
instructions
-
Coat the bottom of a large pot with peanut oil and place over medium heat.
-
Add onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
-
Stir in garlic, ginger and gochugaru. Cook everything for about 1 minute, until the mixture becomes very fragrant.
-
Stir in the broth, gochujang, soy sauce, vinegar, mushrooms and zucchini. Increase the heat and bring the liquid to a boil.
-
Reduce the heat and let the soup simmer for about 8 minutes, until the mushrooms and zucchini are tender.
-
Stir in spinach and tofu. Let the soup simmer until the spinach wilts, about 2 minutes.
-
Remove the pot from the heat and stir in the sesame oil. Optionally, season the soup with salt to taste. Adjust any other seasonings to your taste by adding gochujang, soy sauce or rice vinegar if needed.
-
Ladle soup into bowls and top each with chopped scallions and sesame seeds.
Recipe notes
If you’re not sure how much you can tolerate, start with low gochujong. You can always add more when the soup is almost done cooking.
nutrients
Spicy Korean Tofu Soup
Amount per serving (1.5 cups)
calories 188
Calories from fat 71
% Daily Value*
thick 7.9 grams12%
1.2 grams of saturated fat6%
Sodium 753 mg31%
potassium 608 mg17%
carbohydrates 19.2 grams6%
3.1 grams of fiber12%
10.8 grams of sugar12%
protein 9.2 grams18%
calcium 121 mg12%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.