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Korean Spicy Tofu Soup: A Flavorful Guide to Making This Comforting Dish

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Warm up with this comforting Korean Spicy Tofu Soup, featuring firm tofu, fresh vegetables, and a flavorful spicy broth. Perfect for chilly nights, this nutritious dish is easy to make and can be customized with your favorite ingredients. Enjoy it hot, paired with steamed rice and kimchi for a complete meal.

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

  1. Drain the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes to remove excess moisture.
  2. Dice the onion, mince the garlic and ginger, slice the zucchini, and chop the green onions, separating the white parts from the green.
  3. If using shiitake mushrooms, remove the tough stems.
  4. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  5. Stir in the minced garlic and ginger, sautéing for another minute until fragrant.
  6. Add the white parts of the green onions and sliced zucchini. Cook for 2-3 minutes until the zucchini starts to soften.
  7. Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they soften.
  8. Sprinkle in the gochugaru and gochujang, stirring well to coat the vegetables.
  9. 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.
  10. Carefully add the drained and cubed tofu to the pot, gently stirring to combine. Let it simmer for 5-7 minutes to absorb the flavors.
  11. Taste the soup and adjust seasoning with soy sauce, sesame oil, salt, and pepper. Add more gochugaru for extra spice if desired.
  12. For added richness, crack an egg directly into the simmering soup and stir gently to create ribbons. Cook for another 2-3 minutes until the egg is fully cooked.
  13. Remove the pot from heat and stir in the green parts of the chopped green onions.
  14. Ladle the soup into bowls and serve hot. Pair with steamed rice and kimchi for a complete meal.
  15. Drizzle a little extra sesame oil or sprinkle additional gochugaru on top for presentation.
  16. Savor your homemade Korean Spicy Tofu Soup, perfect for a cozy night in!

Notes

  • Feel free to customize the soup with your favorite vegetables or proteins.
  • This recipe is vegetarian-friendly and packed with nutrients.

Find it online: https://mmmflavors.com/korean-spicy-tofu-soup-a-flavorful-guide-to-making-this-comforting-dish/