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Korean Spicy Soft Tofu Soup

Delicious Korean Spicy Soft Tofu Soup in 30 Minutes

Make a comforting Korean Spicy Soft Tofu Soup in under 30 minutes for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups water for anchovy stock
  • 2 tablespoons vegetable oil substitute with sesame oil for depth
  • 1 medium yellow onion finely diced
  • 4 cloves minced garlic fresh is best
  • 2 tablespoons gochugaru adjust for heat
For the Soup
  • 4 cups anchovy stock or chicken/vegetable broth homemade is preferred
  • 2 tablespoons fish sauce add umami and saltiness
  • 2 tablespoons Korean soy sauce for soup substitute regular soy sauce if needed
  • 1 tablespoon toasted sesame oil for finishing flavor
  • to taste sea salt adjust based on broth
  • 1 teaspoon sugar to balance seasoning
The Stars
  • 1 block silken tofu look for 'soondubu'
  • 1 cup mushrooms (Enoki or Shiitake) use your preferred variety
  • 1 cup protein (choice of banana prawns, chicken, beef, pork belly, little neck clams, frozen dumplings) choose based on preference
  • 2 large eggs optional, crack on top
  • 2 tablespoons minced green onions for garnish

Equipment

  • Medium saucepan
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Prepare the Anchovy Stock: Clean the anchovies, remove guts, and rinse. In a saucepan, combine anchovies, dried kelp, and water. Bring to a simmer for 10 minutes, then strain.
  2. Sauté Base Ingredients: In a pot, heat vegetable oil. Add onion and garlic, sauté for 3-4 minutes until translucent. Sprinkle in gochugaru and bloom spices for 1 minute.
  3. Add Protein: Stir in your choice of protein. Cook for 2-3 minutes until coated and nearly cooked through.
  4. Build the Soup: Pour in prepared anchovy stock, bring to a boil, then reduce to a simmer to meld flavors.
  5. Incorporate Final Ingredients: Gently add silken tofu and mushrooms. Optionally crack an egg on top. Simmer for 3-4 minutes.
  6. Season and Serve: Adjust with sea salt and sugar. Serve hot, garnished with green onions and a drizzle of sesame oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 155mgSodium: 870mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

This recipe is customizable; feel free to swap proteins or add vegetables based on preferences.

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