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
