If you’re after something warm, comforting, and packed with flavour, this Korean Tofu Soup is just the thing. With silky tofu, hearty veg, and a rich, spicy broth, it’s a plant-based twist on a Korean classic. A mix of umami-rich ingredients like nori, soy sauce, and gochujang gives it a deep, satisfying taste. It’s quick to make and perfect for a cosy night in.
Spicy Korean Tofu Soup: A Flavourful & Comforting Dish
This Korean tofu soup recipe is a bold and comforting blend of silken tofu and hearty vegetables cooked in a spicy broth.
Whether you’re looking to warm up on a cold day or simply craving a satisfying meal, Korean tofu soup is sure to hit the spot with its delicious combination of flavours and textures.
This soup is all about contrast. The extra-soft silken tofu balances out the spiciness of the gochujang broth and the heartiness of the vegetables.
This recipe is based on Sundubu-jjigae, a traditional Korean soft tofu stew often made with seafood or fish. In this plant-based version, I am using umami-rich nori to mimic the flavour of seafood alongside soy sauce, and lime juice.
My first experience with Korean food was when I lived in New York and friends had organised dinner at a Korean barbecue place. The food was scrumptious. Korean food went off my radar for a while but since buying a tub of gochujang paste on a whim last year, I have been experimenting with Korean cuisine. It is rich, bold, and I am loving it. There is so much to explore with a lot of flavours that are perfect for vegetarian and vegan dishes. I am also perfecting my own kimchi. More recipes to come for sure in the not-so-distant future!
3 Must-try Korean Recipes
Watch How To Make This Korean Tofu Soup
In this post
- Spicy Korean Tofu Soup: A Flavourful & Comforting Dish
- 3 Must-try Korean Recipes
- Watch How To Make This Korean Tofu Soup
- What Is Silken Tofu?
- What Are Gochujang Paste And Gochugaru Flakes?
- How To Make This Korean Tofu Soup
- Some Common Questions About This Korean Tofu Soup Recipe
- Other Things You Might Enjoy
What Is Silken Tofu?
Silken tofu is a type of tofu known for its smooth, silky texture and delicate flavour. It has a soft custard-like texture and neutral taste making it perfect to blend into smoothies, soups, and sauces where it adds creaminess and thickness. It can also be used in desserts, such as puddings, mousses, and vegan cheesecakes.
What Are Gochujang Paste And Gochugaru Flakes?
Gochujang paste and gochugaru flakes are two essential Korean condiments used in many Korean dishes. They provide flavour, depth, and spice.
Gochujang is a red chilli paste that has been fermented with rice, soybean, barley and salt. Its very unique sweet and spicy savoury taste, adds a lot of umami and depth to dishes. There are a few brands out there and one of my favourites is Chung Jung One Sunchang Red Pepper Paste which you can easily find online or in supermarkets. It comes in a large tub that will keep in the fridge once opened.
Gochugaru is a coarse Korean chilli powder made from dried red chilli peppers. The peppers are sun-dried, and then coarsely ground into flakes. It has a sweet and smoky flavour and a mild to moderate spice level. It is used in a wide range of Korean dishes including kimchi, soups, stews, and stir-fries. You will find it in Asian grocery stores.
How To Make This Korean Tofu Soup
Ingredients Needed
To make this recipe you will need some silken tofu, pak choi (aka bok choi in the US), shiitake mushrooms, carrots, gochujang paste, onion, garlic, ginger, vegetable stock, soy sauce, a nori sheet, and some toasted sesame oil.
Optional toppings include spring onions, white and black sesame seeds, and gochugaru flakes.
Step 1: Make The Broth
To make the broth, simply heat the sesame oil over medium heat in a large casserole dish. Add the onion and cook until soft, about 6 minutes.
Next, add the garlic, ginger, gochujang paste, vegetable stock, soy sauce, and nori strips Bring to a boil, then lower the heat to a lively simmer.
Step 2: Add The Vegetables
To cut the carrots into uniform extra-thin strips, I use a Julienne peeler.
Add the pak choi, shiitake mushrooms, and carrots to the pan and cook until the mushrooms are soft, about 5 minutes. Season to taste with lime juice.
Step 3: Serve This Korean Tofu Soup With Toppings
Stir in the diced silken tofu gently into the soup. Serve straight away with spring onions, sesame seeds, and gochugaru flakes on top if desired.
Some Common Questions About This Korean Tofu Soup Recipe
Yes, it is! I generally use 2 tablespoons of gochujang paste which gives it a real spicy kick. If you prefer something milder, you can halve the amount of gochujang paste in the broth and leave everyone to adjust the heat level to their own preference by adding more or less gochugaru flakes at the end.
I would certainly recommend that you use silken tofu for this recipe. Soft and creamy, it has a custard-like texture that makes this soup extra special. However, if you do not have any, you can substitute it with firm or extra-firm tofu. If you choose to use firm or extra-firm tofu, remember to press it before adding it to the soup to remove excess moisture and improve its texture.
Yes, this Korean tofu soup can be reheated gently on the stove or in the microwave. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
I hope you enjoy this Korean tofu soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram or leave a note in the comment box below!
Korean Tofu Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 2 Tbsp toasted sesame oil
- 1 medium onion
- 3 garlic cloves, grated
- 1 Tbsp grated ginger
- 1 to 2 Tbsp gochujang paste, to taste (see note)
- 1 ¼ litre vegetable stock
- 1 Tbsp soy sauce
- 1 nori sheet, cut into thin strips
- 1 pak choi, roughly chopped
- 125 g shiitake mushrooms, roughly chopped
- 125 g carrots, cut into thin strips (I use a Julienne peeler)
- 350 g silken tofu, diced
- lime juice, to taste
TOPPINGS (optional)
- 8 spring onions, sliced
- White sesame seeds
- Black sesame seeds
- Gochugaru flakes
Instructions
- Heat the sesame oil over medium heat in a large casserole dish.2 Tbsp toasted sesame oil
- Add the onion and cook until soft, about 6 minutes.1 medium onion
- Add the garlic, ginger, gochujang paste, vegetable stock, soy sauce, and nori strips.3 garlic cloves, grated, 1 Tbsp grated ginger, 1 to 2 Tbsp gochujang paste, to taste, 1 ¼ litre vegetable stock, 1 Tbsp soy sauce, 1 nori sheet, cut into thin strips
- Bring to a boil, then lower the heat to a lively simmer.
- Add the pak choi, shiitake mushrooms, and carrots. Cook until the mushrooms are soft, about 5 minutes.1 pak choi, roughly chopped, 125 g shiitake mushrooms, roughly chopped, 125 g carrots, cut into thin strips
- Stir in the silken tofu gently into the soup.350 g silken tofu, diced
- Season to taste with lime juice.lime juice, to taste
- Serve straight away with spring onions, sesame seeds, and gochugaru flakes on top if desired.8 spring onions, sliced, White sesame seeds, Black sesame seeds, Gochugaru flakes
Notes
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/korean-tofu-soup/
I cannot wait to see your posts!
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