Korean tofu soup recipe vegetarian brings together the rich flavors of Korean cuisine in a hearty and comforting dish. Whether you’re a tofu enthusiast or simply looking to explore new flavors, this recipe is a must-try. Packed with soft tofu, spicy gochujang sauce, and an array of vegetables, this sundubu jjigae (soft tofu stew) is a delightful balance of heat and flavor.
In this article, we‘ll walk you through the ingredients, steps, and tips to create this delicious vegan version of a classic Korean soup. So gather your ingredients and let’s dive into the world of Korean tofu soup!
Table of Contents
Sundubu Jjigae: aka Korean Soft Tofu Soup
Sundubu Jjigae, aka Korean Soft Tofu Soup, is a popular and beloved dish in Korean cuisine. This flavorful soup is known for its comforting and spicy nature, making it a favorite choice for chilly days or when seeking a satisfying meal. The star ingredient of this dish is the soft tofu, which adds a creamy and silky texture to the soup. Sundubu Jjigae is typically made with a spicy broth base, infused with gochujang (Korean chili paste) and gochugaru (Korean chili flakes), giving it a robust and fiery flavor.
Along with the tofu, the soup is often enhanced with an array of ingredients such as kimchi, mushrooms, vegetables, garlic, and sometimes seafood or meat. This combination of ingredients creates a harmonious blend of flavors and textures, resulting in a truly delightful and fulfilling dining experience.
History & Origins of Sundubu Jjigae
History & Origins of Sundubu Jjigae is a traditional Korean dish with a rich history that dates back centuries. While the exact origins of sundubu jjigae are not well-documented, it is believed to have originated during the Joseon Dynasty in Korea. The dish was initially developed as a way to utilize leftover or spoiled tofu, transforming it into a flavorful and nourishing stew.
Over time, sundubu jjigae gained popularity and became a staple in Korean cuisine. Today, it is cherished for its comforting qualities and is often enjoyed as a hearty meal, especially during the colder months. This delicious dish continues to be passed down through generations, showcasing the enduring legacy of Korean culinary traditions.
Korean Tofu Soup Recipe Vegetarian (Vegan Sundubu Jjigae)
Equipment
To prepare this delicious Korean tofu soup recipe, you’ll need the following equipment:
Large pot: A sturdy and spacious pot will accommodate all the ingredients and allow for even cooking.
Cutting board and knife: Essential for chopping vegetables and tofu.
Wooden spoon or ladle: Perfect for stirring and serving the soup.
Measuring cups and spoons: For precise measurements of ingredients.
Stove or cooker: To simmer the soup to perfection.
Ingredients
For this vegan sundubu jjigae (Korean tofu soup) recipe, gather the following ingredients:
1 tablespoon vegetable oil
1 onion, thinly sliced
3 garlic cloves, minced
1-inch ginger, grated
2 tablespoons gochujang (Korean red pepper paste)
4 cups vegetable broth
1 cup mushrooms (shiitake or cremini), sliced
1 zucchini, sliced
1 carrot, julienned
1/2 cup kimchi, chopped
8 ounces soft tofu, cubed
2 green onions, chopped
1 tablespoon soy sauce (or tamari for gluten-free option)
1 tablespoon sesame oil
Optional toppings: toasted sesame seeds, sliced chili peppers, extra green onions
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute.
Add the gochujang to the pot and mix well with the onion, garlic, and ginger.
Pour in the vegetable broth and bring it to a gentle boil.
Add the sliced mushrooms, zucchini, and julienned carrot to the pot. Simmer for 10 minutes until the vegetables are tender.
Stir in the chopped kimchi, cubed tofu, and green onions. Cook for an additional 5 minutes.
Season the soup with soy sauce and sesame oil, adjusting the flavors according to your preference.
Remove from heat and ladle the soup into bowls.
Garnish with toasted sesame seeds, sliced chili peppers, and extra green onions if desired.
Serve the vegan sundubu jjigae hot with a side of steamed rice.
Nutrition
This Korean tofu soup is not only delicious but also packed with nutrition. The exact nutritional values may vary based on the specific ingredients used and serving sizes. However, it is generally a low-calorie and low-fat dish. The combination of tofu, vegetables, and broth provides a good amount of protein, dietary fiber, vitamins, and minerals. It’s a wholesome meal option for those following a vegetarian or vegan diet.
So, put on your apron, gather the ingredients, and get ready to enjoy a steaming bowl of vegan sundubu jjigae. This flavorful Korean tofu soup will warm your heart and nourish your body with its delightful blend of spices, vegetables, and silky tofu.
Is Korean Tofu Soup Healthy?
Is Korean Tofu Soup healthy? The answer is a resounding yes! Korean Tofu Soup is not only a flavorful and satisfying dish but also a nutritious choice. Tofu, the star ingredient of this soup, is a good source of plant-based protein and contains essential amino acids. It is also low in calories and saturated fat, making it a healthy alternative to meat-based soups. Additionally, Korean Tofu Soup is often packed with a variety of vegetables, providing an abundance of vitamins, minerals, and dietary fiber. The spicy and savory broth, enriched with ingredients like garlic, gochujang sauce, and kimchi, adds depth of flavor and may offer additional health benefits. So go ahead and enjoy a steaming bowl of Korean Tofu Soup, knowing that you’re nourishing your body with a wholesome and delicious meal.
Make Ahead & Storage Tips
Meal Planning:
If you’re short on time during the week, consider preparing the Korean Tofu Soup in advance. Plan your meals and allocate a day to make a larger batch. This way, you can portion it out for easy grab-and-go lunches or dinners throughout the week.
Freezing:
Korean Tofu Soup can be frozen for longer-term storage. Let the soup cool completely before transferring it into airtight containers or freezer bags. Ensure to leave some headspace for expansion during freezing. Label the containers with the date and contents for easy identification. The frozen soup can be stored for up to three months.
Thawing and Reheating:
When you’re ready to enjoy the frozen Korean Tofu Soup, transfer it to the refrigerator the night before to thaw slowly. Alternatively, you can thaw it in the microwave using the defrost setting. To reheat, pour the soup into a pot and gently warm it on the stovetop, stirring occasionally until heated through. Adjust the seasoning if needed before serving.
Fresh Garnishes:
While the soup itself can be made ahead, it’s best to add fresh garnishes just before serving. Prepare sliced green onions, chopped cilantro, or a squeeze of lime to enhance the flavors and add a pop of freshness to your Korean Tofu Soup.
Storage Containers:
When storing the soup in the refrigerator or freezer, opt for containers that are airtight and leak-proof to maintain freshness and prevent any spills or contamination.
Portion Control:
If you prefer individual servings, divide the Korean Tofu Soup into single-serving containers before storing. This way, you can easily grab a portion and reheat without thawing the entire batch.
Flavor Development:
Like many soups, Korean Tofu Soup tends to develop more depth of flavor as it sits. Consider making it a day ahead or allowing it to simmer for a longer time to enhance the taste and complexity of the broth.
Separate Storage:
If you plan to store leftovers separately, keep the tofu, vegetables, and broth in separate containers. This way, the tofu won’t become overly soft, and the vegetables won’t lose their texture when reheating.
By following these make-ahead and storage tips, you can ensure that your Korean Tofu Soup remains delicious, convenient, and ready to enjoy whenever you crave a comforting and healthy meal.
Can I make Sundubu Jjigae less spicy? Absolutely! If you prefer a milder version of this Korean tofu stew, there are several ways to adjust the spice level according to your taste. One simple method is to reduce the amount of gochujang (Korean red chili paste) or omit it altogether.
You can also decrease the quantity of gochugaru (Korean red pepper flakes) or substitute it with a milder chili powder. Adding more broth or incorporating additional vegetables like mushrooms and tofu can help balance the spiciness. Remember, taste preferences vary, so feel free to experiment and find the perfect level of heat for your Sundubu Jjigae.
Ingredient Swaps and Substitutions of Vegan Sundubu Jjigae
Ingredient swaps and substitutions of vegan Sundubu Jjigae are a great way to customize this Korean tofu soup according to your preferences and dietary needs. For instance, if you’re looking to add more protein, you can swap the tofu for tempeh or seitan. Alternatively, you can replace the traditional gochujang sauce with a milder chili sauce if you prefer less heat. To make the dish gluten-free, you can use tamari or coconut aminos instead of soy sauce. Additionally, you can experiment with different vegetables such as mushrooms, spinach, or zucchini to add more variety and nutrition. Remember to adjust the cooking time and heat levels accordingly. With ingredient swaps and substitutions, you can create a vegan Sundubu Jjigae that suits your taste and dietary requirements.
FAQs about Korean Tofu Soup Recipe Vegetarian
What is the difference between kimchi soup and tofu soup?
The main difference between kimchi soup and tofu soup lies in the type of tofu used and the consistency of the broth. Soondubu Jjigae, also known as tofu soup, features Korean soft, silken tofu (soondubu) and a thick, rich broth. On the other hand, kimchi Jjigae typically incorporates firmer tofu and a thinner broth. The choice of tofu and the broth consistency give each soup its distinct flavor and texture. So if you prefer a softer tofu and a heartier broth, go for Soondubu Jjigae, while if you prefer a firmer tofu and a lighter broth, opt for Kimchi Jjigae.
Soondubu, or tofu soup, can indeed be a very healthy dish. It is primarily made with soft tofu, which is a good source of protein. The addition of meat and egg provides further protein content. Moreover, the inclusion of kimchi and vegetables adds probiotics and essential nutrients, making it a well-rounded and nutritious meal. Soondubu can be a wholesome and satisfying option for those seeking a healthy and flavorful dish.
Soondubu jjigae is the name of the Korean tofu soup. It is a popular and spicy Korean stew that features soft Korean tofu, also known as soondubu, soon tofu, or silken tofu. The tofu is typically formed in a cylindrical tube shape. In Korean, the name soondubu jjigae (순두부찌개) translates to “soft tofu stew” – with “soondubu” meaning soft tofu and “jjigae” meaning stew. This flavorful dish is beloved for its comforting and spicy qualities, making it a staple in Korean cuisine.
To make kimchi soup with tofu, start by adding onion and garlic to a heated pot and stirring for about 1 minute until fragrant. Then, add kimchi and continue stirring for 1 minute until it becomes hot. Reduce the heat to medium-low and add soybean paste, ensuring it is well mixed. Next, incorporate tofu and mushrooms into the pot, and pour in enough chicken stock or water to fully immerse the tofu. Allow the soup to simmer and develop flavors. This method provides a simple and flavorful way to prepare kimchi soup with tofu.
Should you press tofu before putting in soup?
Pressing tofu before putting it in soup is generally recommended. It helps to improve the texture and flavor of the tofu. Preparing the tofu is simple. Cut firm or extra-firm tofu into thick slices before giving it a quick press. The purpose of pressing the tofu is to dry the outside (and draw out a little moisture) to prevent it from sticking in the pot. Cube it, add some soy sauce, and mix gently until the soy sauce is fully absorbed. This step ensures that the tofu retains its shape and absorbs the flavors of the soup more effectively.
Is soft or hard tofu better for soup?
The choice between soft or hard tofu for soup depends on the desired texture and preparation method. Firm and extra-firm tofu, with their dense and solid consistency, work well in soups where you want the tofu to hold its shape, such as in hearty stews or when grilled. On the other hand, soft tofu is ideal for soups as it offers a smoother texture. It is particularly suitable for recipes that involve blending, mashing, or puréeing, making it a great choice for dips or spreads where a creamy texture is desired. Ultimately, the decision between soft and hard tofu depends on the desired outcome and the specific requirements of the recipe.
Is it OK to eat tofu every day?
Eating tofu and other soy foods every day is generally considered safe. However, if you have breast tumors, it is advisable to moderate your soy intake due to tofu’s weak hormonal effects. Some doctors suggest that individuals with estrogen-sensitive breast tumors limit their soy consumption. It is always a good idea to consult with your healthcare provider for personalized advice regarding your specific health conditions.
What is the healthiest soup to eat?
The healthiest soup to eat can vary depending on personal preferences and dietary restrictions. However, there are several options that are known for their nutritional benefits. Some examples include green pesto minestrone, healthy pumpkin soup, spiced lentil and butternut squash soup, and winter vegetable and lentil soup. These soups are packed with wholesome ingredients like vegetables, legumes, and spices, providing a good balance of nutrients and flavors. Whether you’re looking for a vegetarian or meat-based option, there are plenty of healthy soup recipes available to suit your taste buds and promote overall well-being.
Is tofu better for you than chicken?
Tofu is often considered a healthier choice compared to chicken for several reasons. While chicken breast is lower in fat, tofu takes the lead as it contains beneficial monounsaturated and polyunsaturated fats, known as the “good” fats. On the other hand, chicken does have some saturated fat and cholesterol, which tofu is free from. Therefore, if you’re looking for a lower-fat and cholesterol-free option, tofu is a great choice.
What is the most popular soup in Korea?
The most popular soup in Korea is Doenjang Jjigae, which is a Korean Soybean Paste Stew. Doenjang jjigae is a beloved Korean dish made with fermented bean paste known as doenjang. It is a rich and flavorful stew that often includes ingredients like tofu, vegetables, and sometimes meat or seafood. The distinct umami taste of doenjang creates a depth of flavor that is highly cherished in Korean cuisine. Whether enjoyed on its own or paired with a bowl of steamed rice, Doenjang Jjigae is a staple soup that embodies the essence of Korean comfort food.
Conclusion for Korean Tofu Soup Recipe Vegetarian
Korean tofu soup recipe vegetarian offers a delightful journey into the world of Korean cuisine, showcasing the versatility and deliciousness of plant-based eating. With its rich flavors, hearty ingredients, and spicy kick, this tofu soup is a true crowd-pleaser.
Whether you’re a vegetarian, vegan, or simply looking to explore new flavors, this recipe is a must-try. So gather your ingredients, follow the steps, and savor the comforting flavors of Korean tofu soup. Don’t forget to share this post with your friends, neighbors, market housewives, food enthusiasts, and others, so they too can enjoy this delectable dish. Let’s spread the love for Korean vegan cuisine together!
Audrey Flavor is the custodian of culinary history at Food Oddity. She has an enchanting knack for transforming historic food facts into intriguing stories, making her the platform’s storyteller par excellence. Her comprehensive understanding of the culinary timeline brings depth and context to our current food practices. She delves into ancient cookbooks, revives long-forgotten recipes, and highlights the traditional techniques that have shaped the culinary landscape. Audrey’s work not only adds richness to the content on Food Oddity but also reminds us of the timeless bond between food and culture, underscoring that every meal we enjoy today is part of a much larger, historical narrative.
