Sundubu Jjigae (Vegan korean tofu soup)
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…
Servings: 4 (yield: 2 quarts)
Calories: 188kcal
Cost: $7.50
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.
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
Calories: 188kcal | Carbohydrates: 17g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 1369mg | Potassium: 313mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 3mg