Why You’ll Love This Recipe
I like this recipe because it’s customizable—I can add whatever protein or vegetables I have on hand. I enjoy how the soft tofu soaks up the spicy broth, making each bite flavorful and comforting. I also love how quick it is to prepare, making it perfect for a cozy weeknight meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 package soft tofu – 11 oz
½ cup mushrooms – enoki or sliced shiitake
1 egg
1 teaspoon toasted sesame oil
½ teaspoon sea salt – or to taste
⅓ teaspoon sugar – or to taste
½ cup protein of choice – shrimp, chicken, beef, or pork (optional), cut into bite-sized pieces
Scallions (optional), chopped for garnish
Soondubu soup base:
½ cup water or stock
⅓ cup kimchi – chopped with juice
¼ cup onions – diced
2 tablespoons Korean red pepper flakes
3 cloves garlic – minced
2 teaspoons vegetable oil
Directions
-
Heat a medium pot or earthenware pot over medium-high heat. Add vegetable oil, kimchi, onions, red pepper flakes, and garlic. If using protein, stir-fry with the aromatics until almost cooked through and onions are softened, about 3–4 minutes.
-
Add the soft tofu, gently breaking it apart. Pour in stock and bring to a boil. Season with salt and sugar to balance the flavors.
-
Once boiling, add mushrooms and crack an egg on top. Boil for 3–4 minutes.
-
Finish with a drizzle of sesame oil and garnish with scallions before serving.
Servings and Timing
This recipe makes 2 servings. Prep time is 5 minutes, cooking time is 10 minutes, and the total time is about 15 minutes.
Variations
I sometimes make a vegetarian version by using vegetable stock and vegetarian kimchi, skipping the egg, and adding extra vegetables like zucchini, bell peppers, or more mushrooms. For a seafood twist, I love adding clams or mussels to the broth.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I simmer gently on the stove until hot, being careful not to overcook the tofu. I don’t recommend freezing since the soft tofu doesn’t hold up well.
FAQs
Can I make this soup vegetarian?
Yes, I use vegetable stock and vegetarian kimchi, and skip the egg for a vegan option.
What type of tofu should I use?
Soft tofu (soon tofu) is best because it has a creamy texture that absorbs the broth.
Can I make this less spicy?
Yes, I reduce the amount of Korean red pepper flakes or substitute with a mild chili powder.
What kind of stock is traditional?
Anchovy stock is most traditional, but chicken, beef, or vegetable stock works too.
Do I need an earthenware pot?
No, but I like using one because it keeps the soup hot and bubbling when served.
Can I add seafood?
Yes, clams, mussels, or shrimp make great additions.
How do I keep the tofu from breaking apart?
I add it gently and stir minimally so it stays in soft chunks.
Can I make this ahead of time?
I prefer making it fresh, but I sometimes prep the broth base in advance and add tofu and egg just before serving.
Can I crack more than one egg in?
Yes, I sometimes add two eggs if I want it richer or to share between bowls.
What toppings go well with this soup?
I like scallions, sesame seeds, or even a drizzle of extra sesame oil.
Conclusion
I love making soondubu jjigae because it’s quick, comforting, and packed with flavor. The soft tofu, spicy broth, and fresh toppings create a meal that’s both nourishing and deeply satisfying. Whether I keep it simple or load it with protein, it always feels like a cozy hug in a bowl.
Soondubu Jjigae | Spicy Korean Soft Tofu Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Description
A spicy, comforting Korean stew made with silky soft tofu, kimchi, mushrooms, and a cracked egg simmered in a rich, flavorful broth. Quick to prepare and customizable with your favorite proteins or vegetables.
Ingredients
1 package (11 oz) soft tofu
½ cup mushrooms (enoki or sliced shiitake)
1 egg
1 teaspoon toasted sesame oil
½ teaspoon sea salt, or to taste
⅓ teaspoon sugar, or to taste
½ cup protein of choice (shrimp, chicken, beef, or pork), cut into bite-sized pieces (optional)
Chopped scallions, for garnish (optional)
Soondubu soup base:
½ cup water or stock
⅓ cup kimchi with juice, chopped
¼ cup onions, diced
2 tablespoons Korean red pepper flakes
3 cloves garlic, minced
2 teaspoons vegetable oil
Instructions
- Heat a medium pot or earthenware pot over medium-high heat. Add vegetable oil, kimchi, onions, red pepper flakes, and garlic.
- If using protein, stir-fry with the aromatics until almost cooked through and onions are softened, about 3–4 minutes.
- Add soft tofu, gently breaking it apart. Pour in stock and bring to a boil.
- Season with salt and sugar to taste.
- Once boiling, add mushrooms and crack an egg on top. Boil for 3–4 minutes.
- Finish with a drizzle of sesame oil and garnish with scallions before serving.
Notes
Make a vegetarian version with vegetable stock, vegetarian kimchi, and skip the egg.
Add seafood like clams, mussels, or shrimp for extra depth.
Adjust spiciness by reducing red pepper flakes.
For authenticity, use anchovy stock as the base.
Cook and serve in an earthenware pot to keep the soup bubbling hot at the table.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 95mg
