Korean Tofu Soup (Soondubu Jjigae)
4 cloves garlic, minced
1 onion, diced
2 tablespoons Korean red pepper flakes (gochugaru)
1 tablespoon Korean fermented soybean paste (doenjang)
4 cups vegetable broth
1 package silken tofu, cut into cubes
1 cup mushrooms, sliced
1 zucchini, sliced
1/2 cup kimchi, chopped
1 teaspoon sugar
Salt to taste
2 green onions, chopped
1 egg (optional)
Method
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Saut Aromatics: In a large pot, heat the sesame oil over medium heat. Add the garlic and onion, sauting 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.