Vegetable Tofu Soup

Name: Vegetable Tofu Soup
Prep time: 10 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Korean Menu
Ingredients: Sesame Oil — 2 tbsp; Gochugaru — 2 tbsp; Garlic — 3 cloves; Spring Onion — 1; Kimchi — 115 g; Water — 300 ml; Soup Soy Sauce — 1 tbsp; Fish Sauce — 1 tbsp; Frozen Seafood Mix — 170 g; Silken Tofu — 350 g; Egg — 1

This authentic Korean silken tofu soup, or Sundubu Jjigae, is an umami-packed delight featuring incredibly velvety tofu in a vibrant, spicy seafood-infused broth. By crafting a fragrant chilli oil base with garlic, spring onions, and Gochugaru, this recipe delivers a deep, complex flavour profile without needing an elaborate stock. It is a warming, restaurant-quality meal that is surprisingly easy to whip up at home for any occasion.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

Using a traditional Korean clay pot (ttukbaegi) is recommended for its excellent heat retention, which allows the soup to stay piping hot while served at the table.

The secret to the rich, flavourful base is sautéing the garlic, white parts of the spring onion, and Gochugaru in sesame oil to create a beautifully coloured chilli-infused oil.

While traditional recipes often call for a separate anchovy broth, fish sauce is used here as an umami bomb, providing a deep, savoury foundation that mimics the complexity of a long-simmered stock.

Silken tofu is essential; if you can find Korean tube-style silken tofu, it is ideal, but regular silken tofu from your local supermarket works perfectly well for this dish.

For a more indulgent finish, crack a fresh egg on top of the bubbling stew just before serving, allowing it to gently poach in the residual heat for a creamy, luxurious touch.

Create Chilli Oil
Heat sesame oil in a pot over medium-high heat and sauté the minced garlic, the white parts of the spring onions, and Gochugaru until fragrant and the oil turns a vibrant red.

Build Base
Add the chopped kimchi to the pot and cook until softened, then pour in the water, seasoning with soup soy sauce and fish sauce to build a deep, savoury flavour.

Cook Seafood and Tofu
Bring the soup to a boil, stir in the frozen seafood mix, and gently add the silken tofu in large chunks, being careful not to break it down too much.

Finish
Sprinkle in the green parts of the spring onions, crack an egg directly onto the top of the stew, and let it boil for another minute before serving immediately.