5 from 3 votes
Korean Tofu Soup (Sundubu)
Inspired by the traditional "sundubu jjigae," this succulent stew will leave you wanting leftovers!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
96 kcal
Course:
Soup
Cuisine:
Korean
Ingredients
- 1 soft tofu 12 ounces, package
- 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
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 96
% 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.