Sundubu Jjigae (Vegan korean tofu soup)
User Reviews
5
Sundubu Jjigae (Vegan korean tofu soup)
Description
Sundubu Jjigae (Vegan Korean tofu soup) uses a rich broth built from sesame oil sautéed with scallions, onions, and garlic, then infused with Korean chili flakes (gochugaru), kelp granules for umami, tamari, vegetarian oyster sauce, and date syrup. The broth is completed with vegetable stock and finely chopped kimchi, which adds tang and complexity. Soft Korean tofu is added gently to preserve its delicate crumbly texture alongside fresh shiitake and enoki mushrooms that soak up the broth.
This soup offers a combination of soft, melt-in-the-mouth tofu and tender mushrooms in a slightly spicy, umami-rich broth with subtle sweetness. The gentle simmering method ensures the tofu firms slightly but remains silky. The garnishes of garlic chives or scallions and toasted sesame seeds add fresh and nutty notes.
Sundubu Jjigae works well as a comforting main course, especially when served with rice or as part of a Korean meal lineup. The distinctive layers of flavor, from kimchi crunch to the date syrup's mild sweetness, provide depth while the mushrooms and tofu ensure satisfying textures.
For a visually pleasing presentation, avoid stirring after adding tofu and mushrooms to keep the arrangement intact. Handle soft tofu carefully to prevent breaking it apart, and finely chop kimchi to maintain its crunch and integrate the flavor evenly throughout the broth.
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 vegetable stock or water, unsalted
- ⅓ cup kimchi finely chopped
Tofu and Mushrooms:
- 14 oz. tofu cu into thin, bite size slivers, soft
- 4 shiitake mushroom thinly sliced, fresh
- 150 grams enoki mushrooms butt end discarded
To garnish:
- 2 scallions chopped, or garlic chives
- 2 teaspoons sesame seeds toasted
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.
Notes
- Handle Korean soft tofu gently to keep its tender texture and prevent it from breaking apart in the soup.
- After adding tofu and mushrooms, avoid stirring to maintain a well-composed bowl presentation.
- Finely chop kimchi to retain its crunch while evenly distributing its tangy flavor throughout the broth.
- Allow the kimchi juices to blend into the broth for enhanced depth and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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