korean soft tofu soup recipe

Written BySheba G Updated On
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The Best korean soft tofu soup recipe

I love making Korean soft tofu soup, also known as soon dubu jjigae. It is one of those meals that comes together quickly but tastes like you spent all day cooking. My family absolutely loves it, especially on chilly evenings when we need something warm and comforting. The soft tofu is so silky and the broth is packed with flavor from gochugaru and garlic. It is also a healthy option because it is low in calories but high in protein from the tofu and eggs. My kids enjoy the mild version, while my husband and I add extra spice. This recipe is perfect for busy weeknights or even a cozy weekend lunch. It feels like a special treat but is so simple to make.

Korean Soft Tofu Soup (Soon Dubu Jjigae)

4.6 from 972 votes

This Korean soft tofu soup is a spicy, comforting stew made with silken tofu, vegetables, and a savory broth. It comes together in under 30 minutes and is perfect for a quick and healthy meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

1 tablespoon sesame oil
1 tablespoon gochugaru (Korean red pepper flakes)
2 cloves garlic, minced
1/2 cup sliced onion
1/2 cup sliced zucchini
1/2 cup sliced mushrooms (shiitake or button)
4 cups vegetable or chicken broth
1 tablespoon soy sauce
1 teaspoon fish sauce (optional)
1 (16 ounce) package soft tofu, drained and cut into cubes
2 large eggs
2 green onions, sliced
Salt and pepper to taste

For Serving

Cooked white rice
Kimchi (optional)

👨‍🍳Directions

1Heat the sesame oil in a large pot over medium heat. Add the gochugaru and garlic and stir for about 30 seconds until fragrant.
2Add the onion, zucchini, and mushrooms. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables start to soften.
3Pour in the broth, soy sauce, and fish sauce if using. Bring the soup to a boil, then reduce the heat to a simmer.
4Gently add the soft tofu cubes to the pot. Simmer for 5 minutes, being careful not to break the tofu too much.
5Crack the eggs into a small bowl, then slide them into the soup. Let them cook for 2 to 3 minutes until the whites are set but the yolks are still runny.
6Season with salt and pepper to taste. Ladle the soup into bowls and top with sliced green onions. Serve immediately with rice and kimchi on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Small bowl (for eggs)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 185mg🧂Sodium: 1200mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a spicier soup, add more gochugaru or a teaspoon of gochujang. You can also add protein like shrimp or pork if you like. The soup is best served fresh, but leftovers can be stored in the fridge for up to 2 days.

Watch Video Of How Korean Soft Tofu Soup (Soon Dubu Jjigae) Works

This Korean soft tofu soup is a staple in my home because it is quick, healthy, and always satisfies everyone. It works beautifully for a family dinner or even a small gathering when you want something warm and comforting. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Korean Soft Tofu Soup (Soon Dubu Jjigae)

1. Can I use firm tofu instead of soft tofu for this soup?

Soft or silken tofu is best for this recipe because it gives that creamy, delicate texture. Firm tofu will work but it will be denser and not as authentic.

2. What is gochugaru and can I substitute it?

Gochugaru is Korean red pepper flakes. It has a smoky, slightly sweet flavor. You can substitute with regular red pepper flakes or cayenne, but the taste will be different. Use a little less if you are sensitive to heat.

3. Is this soup gluten free?

It can be if you use a gluten free soy sauce like tamari. The gochugaru and other ingredients are naturally gluten free. Always check labels to be sure.

4. Can I make this soup vegetarian or vegan?

Yes, use vegetable broth instead of chicken broth and skip the fish sauce. You can also omit the eggs or use a vegan egg substitute. The soup will still be very flavorful.

5. How do I store leftovers?

Store the soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. The tofu may break apart a bit more, but it will still taste great.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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