Sundubu Jjigae (Vegan korean tofu soup)
User Reviews
5.0
12 reviews
Excellent
Sundubu Jjigae (Vegan korean tofu soup)
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This Sundubu Jigae, is completely vegan. It is a gluten-free Korean Tofu Soup that is downright exploding with classic Korean comfort-food flavor! Soft tofu, thinly sliced shiitake mushrooms, and enoki mushrooms, all chilling out like they are in the hot tub at a Korean sauna spot in a broth enriched with sesame oil, gochugaru, and kimchi. This recipe is an easy, fast, one-pot meal that everyone with a face will love. If you don’t have a face, you probably will not like this soup that much…
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Ingredients
Soondubu soup base
- 1 tablespoon sesame oil
- 2 scallions chopped
- ½ cup onion diced
- 2 cloves garlic minced
- 1 tablespoon Gochugaru korean chili flakes
- 1 ½ teaspoon kelp granules optional
- 4 teaspoons tamari or soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoon date syrup maple syrup or brown sugar
- 4 cups unsalted vegetable stock or water
- ⅓ cup kimchi finely chopped
Tofu and Mushrooms:
- 14 oz. soft tofu cu into thin, bite size slivers
- 4 fresh shiitake mushroom thinly sliced
- 150 grams enoki mushrooms butt end discarded
To garnish:
- 2 Scallions or garlic chives chopped
- 2 teaspoons toasted sesame seeds
Instructions
- Heat sesame oil in a pot over medium-high heat. After 90 seconds when the oil is hot, add the chopped green onion, diced onion, and minced garlic. Sauté for 4 minutes until the onions are translucent.
- Mix in the gochugaru, kelp granules (optional), tamari or soy sauce, vegetarian oyster sauce, and date syrup.
- After 30 seconds, pour in unsalted vegetable stock or water, and add finely chopped kimchi. Stir and let it simmer for a few minutes, just until hot.
- Gently add Korean soft tofu, thinly sliced fresh shiitake mushrooms and enoki mushrooms to the pot. Allow them to cook for a few minutes until the mushrooms are tender.
- Portion the soup into bowls and garnish with sliced garlic chives, or scallions. Sprinkle toasted sesame seeds over the top.
Equipments used:
Notes
- 🌱 Tender Tofu Technique:
- 🌱
- Handle Korean soft tofu with care. Gently introduce it to the pot, preserving its delicate texture for that velvety, melt-in-the-mouth goodness. It will firm up slightly from a brief blanch in the hot broth.
- 🎨 Bowl Symphony Creation:
- 🎨
- Avoid stirring when introducing tofu and mushrooms. Let them gracefully float, simplifying the arrangement of a visually stunning and well-composed bowl presentation.
- 🌶️ Kimchi Crunch Wizardry:
- 🌶️
- Maximize kimchi's crunch by finely chopping it, seamlessly integrating bursts of tangy goodness into the soup. Don't shy away from the kimchi juice - it’s the magic liquid you have been dreaming of to give your broth even more flavor!
- ’
Nutrition Information
Show Details
Calories
188kcal
(9%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Sodium
1369mg
(57%)
Potassium
313mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1165IU
(23%)
Vitamin C
3mg
(3%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4(yield: 2 quarts)
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1369mg | 57% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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