Korean Tofu Soup (Sundubu)
User Reviews
5.0
3 reviews
Excellent
Korean Tofu Soup (Sundubu)
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Inspired by the traditional "sundubu jjigae," this succulent stew will leave you wanting leftovers!
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Ingredients
- 1 package soft tofu 12 ounces
- 1 cup vegetable broth
- 1 tablespoon korean red pepper flakes gochugaru
- 1 teaspoon sesame oil plus extra for drizzling
- 2 cloves garlic minced
- 1/2 onion diced
- 1/2 cup mushrooms sliced
- 1 tablespoon soy sauce
- 1 egg
- 2 green onions chopped for garnish
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Instructions
- Heat a pot over medium heat, add sesame oil, garlic, and onion. Cook until onion is translucent.
- Add red pepper flakes, stir for 1 minute. Pour in vegetable broth and bring to a boil.
- Add sliced mushrooms and soy sauce. Simmer for 5 minutes.
- Cut tofu into cubes and add to the pot. Simmer for another 5 minutes.
- Crack an egg into the pot, stir gently. Cook until the egg is set.
- Garnish with chopped green onions and drizzle with a teaspoon of sesame oil before serving.
Nutrition Information
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Calories
96kcal
(5%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
1074mg
(45%)
Potassium
289mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1676IU
(34%)
Vitamin C
6mg
(7%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1074mg | 45% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1676IU | 34% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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