Description
Warm and comforting, this Korean Spicy Tofu Soup features a delightful mix of tofu, nutritious vegetables, and bold flavors. Perfect for a cozy meal, it’s easy to prepare and packed with spice, making it a satisfying dish any day of the week.
Ingredients
Scale
- 1 block (14 oz) firm tofu, drained and cut into cubes
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped (white and green parts separated)
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
- 4 cups vegetable broth or water
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
- Extra green onions (for garnish)
Instructions
- Prepare the Tofu: Drain the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes to remove excess moisture.
- Chop the Vegetables: While the tofu is draining, dice the onion, mince the garlic and ginger, and chop the green onions, separating the white parts from the green tops. Slice the zucchini into half-moons and the mushrooms into thin slices.
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Sauté Vegetables: Add the white parts of the green onions, zucchini, and mushrooms. Sauté for about 5 minutes until the vegetables start to soften.
- Incorporate Spices: Add the gochugaru and gochujang, stirring to coat the vegetables evenly. Cook for about 2 minutes to release their flavors.
- Add Broth: Pour in the vegetable broth (or water) and bring to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
- Add Tofu: Gently add the cubed tofu to the pot, being careful not to break it too much.
- Season the Soup: Stir in the soy sauce and sesame oil. Taste and adjust seasoning with salt and pepper as needed. Add more gochugaru for extra spice if desired.
- Simmer: Let the soup simmer for an additional 5-7 minutes to warm the tofu and allow it to absorb the flavors.
- Serve: Ladle the hot soup into bowls, ensuring a good mix of tofu and vegetables in each serving.
- Garnish: Sprinkle sesame seeds and the green parts of the chopped green onions on top for added crunch and color.
- Enjoy: Serve with a side of steamed rice for a complete meal. Enjoy the warmth and spice of your Korean Spicy Tofu Soup!
Notes
- For added protein, consider including sliced mushrooms or a handful of spinach or bok choy.
- For a heartier version, add cooked noodles to the soup.
- If tofu isn’t your preference, you can substitute it with tempeh or chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes