This Korean tofu soup is a daring and comforting mix of silken tofu and hearty greens cooked in a spicy broth.
This Korean tofu soup is a daring and comforting mix of silken tofu and hearty greens cooked in a spicy broth.
Whether or not you’re trying to heat up on a chilly day or just craving a satisfying meal, Korean tofu soup is bound to hit the spot with its scrumptious mixture of flavours and textures.
This soup is all about distinction. The additional-soft silken tofu balances out the spiciness of the gochujang broth and the heartiness of the greens.
This recipe is predicated on Sundubu-jjigae, a standard Korean mushy tofu stew usually made with seafood or fish. On this plant-based model, I’m utilizing umami-rich nori to imitate the flavour of seafood alongside soy sauce, and lime juice.
My first expertise with Korean meals was once I lived in New York and associates had organised dinner at a Korean barbecue place. The meals was delicious. Korean meals went off my radar for some time however since shopping for a bathtub of gochujang paste on a whim final yr, I’ve been experimenting with Korean delicacies. It’s wealthy, daring, and I’m loving it. There’s a lot to discover with lots of flavours which can be good for vegetarian and vegan dishes. I’m additionally perfecting my very own kimchi. Extra recipes to return for certain within the not-so-distant future!
What’s silken tofu?
Silken tofu is a kind of tofu recognized for its easy, silky texture and delicate flavour. It has a mushy custard-like texture and impartial style making it perfect to mix into smoothies, soups, and sauces the place it provides creaminess and thickness. It can be utilized in desserts, corresponding to puddings, mousses, and vegan cheesecakes.
What are gochujang paste and gochugaru flakes?
Gochujang paste and gochugaru flakes are two important Korean condiments utilized in many Korean dishes. They supply flavour, depth, and spice.
Gochujang is a pink chilli paste that has been fermented with rice, soybean, barley and salt. Its very distinctive candy and spicy savoury style, provides lots of umami and depth to dishes. There are just a few manufacturers on the market and one in every of my favourites is Chung Jung One Sunchang Purple Pepper Paste which you’ll simply discover on-line or in supermarkets. It is available in a big tub that can hold within the fridge as soon as opened.
Gochugaru is a rough Korean chilli powder produced from dried pink chilli peppers. The peppers are sun-dried, after which coarsely floor into flakes. It has a candy and smoky flavour and a gentle to reasonable spice degree. It’s utilized in a variety of Korean dishes together with kimchi, soups, stews, and stir-fries. You will see that it in Asian grocery shops.
Methods to make this Korean tofu soup
Elements wanted
To make this recipe you have to some silken tofu, pak choi (aka bok choi within the US), shiitake mushrooms, carrots, gochujang paste, onion, garlic, ginger, vegetable inventory, soy sauce, a nori sheet, and a few toasted sesame oil.
Elective toppings embrace spring onions, white and black sesame seeds, and gochugaru flakes.
Step 1: Make the broth
To make the broth, merely warmth the sesame oil over medium warmth in a big casserole dish. Add the onion and cook dinner till mushy, about 6 minutes.
Subsequent, add the garlic, ginger, gochujang paste, vegetable inventory, soy sauce, and nori strips Carry to a boil, then decrease the warmth to a full of life simmer.
Step 2: Add the greens
To chop the carrots into uniform extra-thin strips, I exploit a Julienne peeler.
Add the pak choi, shiitake mushrooms, and carrots to the pan and cook dinner till the mushrooms are mushy, about 5 minutes. Season to style with lime juice.
Step 3: Add the tofu, toppings, and serve
Stir within the diced silken tofu gently into the soup. Serve immediately with spring onions, sesame seeds, and gochugaru flakes on high if desired.
Some frequent questions on this Korean tofu soup recipe
Sure, it’s! I typically use 2 tablespoons of gochujang paste which provides it an actual spicy kick. When you favor one thing milder, you possibly can halve the quantity of gochujang paste within the broth and go away everybody to regulate the warmth degree to their very own choice by including kind of gochugaru flakes on the finish.
I will surely advocate that you just use silken tofu for this recipe. Gentle and creamy, it has a custard-like texture that makes this soup further particular. Nonetheless, for those who don’t have any, you possibly can substitute it with agency or extra-firm tofu. When you select to make use of agency or extra-firm tofu, bear in mind to press it earlier than including it to the soup to take away extra moisture and enhance its texture.
Sure, this Korean tofu soup might be reheated gently on the range or within the microwave. Leftovers might be saved in an hermetic container within the fridge for as much as 2-3 days.
Watch how you can make this Korean tofu soup
I hope you get pleasure from this Korean tofu soup recipe as a lot as we do. When you do make this recipe, don’t neglect to tag me on Instagram or go away a notice within the remark field under!
Korean Tofu Soup
This Korean tofu soup is a daring and comforting mix of silken tofu and hearty greens cooked in a spicy broth.
Disclaimer: the gear listing above contains affiliate hyperlinks to merchandise I exploit and like.
Elements
- 2 Tbsp toasted sesame oil
- 1 medium onion
- 3 garlic cloves, grated
- 1 Tbsp grated ginger
- 1 to 2 Tbsp gochujang paste, to style (see notice)
- 1 ¼ litre vegetable inventory
- 1 Tbsp soy sauce
- 1 nori sheet, minimize into skinny strips
- 1 pak choi, roughly chopped
- 125 g shiitake mushrooms, roughly chopped
- 125 g carrots, minimize into skinny strips (I exploit a Julienne peeler)
- 350 g silken tofu, diced
- lime juice, to style
TOPPINGS (elective)
- 8 spring onions, sliced
- White sesame seeds
- Black sesame seeds
- Gochugaru flakes
Forestall your display from going darkish
Directions
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Warmth the sesame oil over medium warmth in a big casserole dish.
2 Tbsp toasted sesame oil
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Add the onion and cook dinner till mushy, about 6 minutes.
1 medium onion
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Add the garlic, ginger, gochujang paste, vegetable inventory, soy sauce, and nori strips.
3 garlic cloves, grated, 1 Tbsp grated ginger, 1 to 2 Tbsp gochujang paste, to style, 1 ¼ litre vegetable inventory, 1 Tbsp soy sauce, 1 nori sheet, minimize into skinny strips
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Carry to a boil, then decrease the warmth to a full of life simmer.
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Add the pak choi, shiitake mushrooms, and carrots. Cook dinner till the mushrooms are mushy, about 5 minutes.
1 pak choi, roughly chopped, 125 g shiitake mushrooms, roughly chopped, 125 g carrots, minimize into skinny strips
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Stir within the silken tofu gently into the soup.
350 g silken tofu, diced
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Season to style with lime juice.
lime juice, to style
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Serve immediately with spring onions, sesame seeds, and gochugaru flakes on high if desired.
8 spring onions, sliced, White sesame seeds, Black sesame seeds, Gochugaru flakes
Video
Notes
Word: for a spicy soup, use 2 tablespoons of gochujang paste. When you favor one thing milder use much less.
Diet
Serving: 1servingEnergy: 181kcalCarbohydrates: 19gProtein: 7gFats: 10gSaturated Fats: 1gPolyunsaturated Fats: 4gMonounsaturated Fats: 3gSodium: 1534mgPotassium: 511mgFiber: 3gSugar: 8gVitamin A: 6319IUVitamin C: 12mgCalcium: 72mgIron: 2mg
Discover this recipe on-line:
https://theflexitarian.co.uk/recipe-items/korean-tofu-soup/
I can not wait to see your posts!
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