Korean Tofu Soup (Soondubu Jjigae)
1 tablespoon sesame oil4 cloves garlic, minced1 onion, diced2 tablespoons Korean red pepper flakes (gochugaru)1 tablespoon Korean fermented soybean paste (doenjang)4 cups vegetable broth1 package silken tofu, cut into cubes1 cup mushrooms, sliced1 zucchini, sliced1/2 cup kimchi, chopped1 teaspoon sugarSalt to taste2 green onions, chopped1 egg (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the sesame oil over medium heat. Add the garlic and onion, sautéing until they start to soften.Add Spices: Stir in the Korean red pepper flakes and soybean paste. Cook for 1-2 minutes until fragrant.Simmer Broth: Pour in the vegetable broth and bring the mixture to a boil. Then, lower the heat.Add Main Ingredients: Add the silken tofu, mushrooms, zucchini, and kimchi to the pot. Gently simmer for about 10 minutes.Season: Season the stew with sugar and salt. Adjust according to taste.Egg (Optional): If using, crack an egg into the center of the stew just before serving and let it poach gently in the hot broth.Garnish and Serve: Garnish with green onions before serving. Enjoy hot.
Notes
- Serving Suggestion: Serve this comforting soup with a side of steamed rice for a complete meal.
- Adjust Spice Level: Feel free to adjust the amount of gochugaru to make the soup more or less spicy according to your preference.
