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–+ servings
Korean Tofu Soup

Savor Korean Tofu Soup for Cozy Comfort in Every Bowl

Experience Korean Tofu Soup, a comforting dish filled with flavors and high protein ingredients, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups Water The main component for the broth that carries all the flavor.
  • 1 piece Dried Kelp (4-inch) Adds deep umami richness; substitute with vegetable broth if unavailable.
  • 4 Dried Shiitake Mushrooms Provides depth and richness to the broth; fresh shiitake can be used instead.
For the Aromatics
  • 1 tbsp Vegetable Oil Any neutral oil works as a substitute.
  • 2 cloves Garlic, minced Brings pungency and a flavor base to the soup.
  • 0.5 small Onion, diced Adds sweetness; shallots can be a tasty alternative.
For Piecing It All Together
  • 1 tbsp Gochugaru Korean red pepper flakes for spice; adjust according to your heat preference.
  • 0.5 tsp Gochujang Korean red pepper paste for complexity; omit for a milder option.
  • 1 tsp Soy Sauce Enhances saltiness and umami; swap with tamari for a gluten-free alternative.
  • 1 tsp Toasted Sesame Oil Provides a nutty aroma; can be omitted if you don’t have it.
For the Main Ingredients
  • 4 Fresh Shiitake Mushrooms, sliced Adds delightful texture; feel free to substitute with oyster or button mushrooms.
  • 7 oz Enoki Mushrooms, trimmed Delicate and adds a textural contrast; any preferred mushrooms can be used.
  • 16 oz Silken Tofu, extra-soft The star protein providing a creamy texture; firm tofu can be used but will alter the consistency.
For Garnishing
  • 1 Green Onion, chopped A fresh garnish that adds a pop of color and mild flavor.
  • 1 tsp Toasted Sesame Seeds Optional; adds a slight crunch and a beautiful presentation; can be omitted.

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine 4 cups of water, a 4-inch piece of dried kelp, and 4 dried shiitake mushrooms. Bring to a boil, then lower heat and simmer for 10 minutes. Remove kelp and simmer for 5 more minutes. Strain the broth and set it aside.
  2. In the same pot, heat 1 tablespoon of vegetable oil over medium heat. Add 2 minced garlic cloves and ½ small diced onion, sautéing for about 2 minutes until fragrant and onion is translucent.
  3. Stir in 1 tablespoon of gochugaru and ½ teaspoon of gochujang into the pot, cooking for 1 minute until fragrant.
  4. Pour the broth into the pot along with 1 teaspoon of soy sauce and 1 teaspoon of toasted sesame oil. Stir well and bring to a gentle simmer over medium heat.
  5. Add 4 sliced fresh shiitake mushrooms to the pot and let it simmer for 5 to 7 minutes until tender.
  6. Gently introduce the 16 oz of silken tofu and 7 oz of trimmed enoki mushrooms into the simmering soup. Stir carefully to prevent breaking the tofu and cook for an additional 2 minutes.
  7. Taste the broth and adjust seasoning with salt if needed. Ladle into bowls and garnish with chopped green onion and toasted sesame seeds. Serve hot alongside steamed rice and kimchi.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Adjust the spice levels and handle tofu gently to maintain its texture. Allow broth to simmer for a rich flavor.

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