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Sundubu Gyeran Guk (Soft tofu and egg soup)
5 from 9 votes

Sundubu Gyeran Guk (Soft tofu and egg soup)

A delicious and healthy breakfast soup made with sundubu and eggs

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Soup
Cuisine: Korean

Ingredients

  • 1.5 cups anchovy broth or chicken or vegetable broth, made with 4 or 5 medium dried anchovies and a small piece (about 2 inch square) dried kelp (dasima
  • 1 tomato see note, small
  • 2 ounces green cabbage
  • 1 soft tofu sundubu, package
  • 1 teaspoon garlic minced
  • 1 teaspoon saeujeot or fish sauce or Korean soup soy sauce
  • 2 egg
  • 1 scallion small, chopped
  • 1 teaspoon sesame oil
  • ½ teaspoon sesame seeds optional

Instructions

    Cup of Yum
  1. Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
  2. Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
  3. Add the vegetables to the broth and bring it to a boil over medium high heat.
  4. Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
  5. Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
  6. Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.

Notes

  • You can also use zucchini and/or mushrooms. A handful of baby spinach is also great in this soup. Or omit the veggies if you prefer.