Korean Tofu Soup (Soondubu)
Korean Tofu Soup (Soondubu)
Ingredients
For the Soup Base
- 1 teaspoon sesame oil
- 1 tablespoon gochugaru
- 1/4 cup onion, diced
- 1 garlic, clove, minced
- 1 green onion, white parts, thinly sliced
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1 1/2 cups water
- 1 anchovy tablet
For the Soup Fillings
- 1/2 cup zucchini, chopped
- 1/4 cup mushroom, sliced (e.g., cremini or button)
- 1/3 cup shrimp or seafood mix
- 1 pack silken tofu
- 1 egg
For Garnish
- 2 tablespoons green onions, chopped, as needed
- 1/4 cup enoki mushrooms, as needed
Instructions
- 1
Place a saucepan over low-medium heat.
⏱️ 1 min
- 2
Add the sesame oil, gochugaru, diced onions, white parts of green onion, and minced garlic to the pan. Stir-fry the mixture for about 1 minute until fragrant.
⏱️ 2 min
- 3
Pour in the fish sauce, soy sauce, and water. Add the anchovy tablet.
⏱️ 1 min
- 4
Increase heat to medium-high and bring the soup mixture to a boil.
⏱️ 3 min
- 5
Once the soup is boiling, add the sliced mushrooms and chopped zucchini.
⏱️ 1 min
- 6
Add the shrimp or seafood mix to the soup. Continue to cook until the shrimp turns pink and the vegetables are slightly tender.
⏱️ 2 min
- 7
Gently add the pack of silken tofu to the soup. Using a spoon or spatula, gently break up the silken tofu into desired pieces within the soup.
⏱️ 1 min
- 8
Top the soup with chopped green onions and enoki mushrooms.
⏱️ 1 min
- 9
Crack the egg directly into the simmering soup. Serve immediately while the egg cooks in the hot soup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Tofu Soup (Soondubu)
For the Soup Base
- 1 teaspoon sesame oil
- 1 tablespoon gochugaru
- 1/4 cup onion, diced
- 1 garlic, clove, minced
- 1 green onion, white parts, thinly sliced
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1 1/2 cups water
- 1 anchovy tablet
For the Soup Fillings
- 1/2 cup zucchini, chopped
- 1/4 cup mushroom, sliced (e.g., cremini or button)
- 1/3 cup shrimp or seafood mix
- 1 pack silken tofu
- 1 egg
For Garnish
- 2 tablespoons green onions, chopped, as needed
- 1/4 cup enoki mushrooms, as needed
Instructions
- 1
Place a saucepan over low-medium heat.
⏱️ 1 min - 2
Add the sesame oil, gochugaru, diced onions, white parts of green onion, and minced garlic to the pan. Stir-fry the mixture for about 1 minute until fragrant.
⏱️ 2 min - 3
Pour in the fish sauce, soy sauce, and water. Add the anchovy tablet.
⏱️ 1 min - 4
Increase heat to medium-high and bring the soup mixture to a boil.
⏱️ 3 min - 5
Once the soup is boiling, add the sliced mushrooms and chopped zucchini.
⏱️ 1 min - 6
Add the shrimp or seafood mix to the soup. Continue to cook until the shrimp turns pink and the vegetables are slightly tender.
⏱️ 2 min - 7
Gently add the pack of silken tofu to the soup. Using a spoon or spatula, gently break up the silken tofu into desired pieces within the soup.
⏱️ 1 min - 8
Top the soup with chopped green onions and enoki mushrooms.
⏱️ 1 min - 9
Crack the egg directly into the simmering soup. Serve immediately while the egg cooks in the hot soup.
⏱️ 1 min