Korean SoonDoobu Tofu Soup is my favorite soup to make, and it’s a warm and comforting dish that everyone will love. This soup features soft tofu and a spicy, flavorful broth, making it a popular choice in Korean cooking. It’s not just tasty; it’s also healthy, packed with fresh vegetables and protein options.
Perfect for chilly days or when you want a quick and satisfying meal, this simple recipe will help you enjoy the delicious flavors of Korea in no time. Let’s get started on making this yummy, spicy soup that will soon become a favorite in your kitchen too!
The Origin of Tofu
Tofu, also known as bean curd, has a long history that dates back over 2,000 years in China. It was discovered by accident when someone mixed soy milk with salt. This mixture caused the soy milk to curdle, forming soft white blocks. People soon realized that tofu was a tasty and healthy food option.
From China, tofu spread to other Asian countries, like Japan and Korea, where it became a popular ingredient in many dishes. Today, tofu is loved around the world for its versatility and ability to absorb flavors. It’s a great source of protein, making it a staple for both vegetarians and meat-eaters alike.
History of SoonDoobu Tofu Soup in Korea
Korean SoonDoobu Spicy Tofu Soup has a rich history, dating back to the late 20th century. It originated from the traditional Korean practice of making tofu at home. The soup became popular for its simple ingredients and comforting flavors.
People love SoonDoobu because it is not only delicious but also very healthy. The soft tofu absorbs the spicy and flavorful broth, making each bite satisfying. It’s also easy to customize with different ingredients like seafood, meat, or vegetables, allowing everyone to enjoy it their own way.
SoonDoobu is often served during family gatherings or on cold days, providing warmth and comfort. Therefore, its popularity has grown, making it a beloved dish both in Korea and around the world.
Korean Spicy SoonDooBu Tofu Soup Recipe
Ingredients (Serves 1)
- 1 package (13.5 oz) of silken or soft tofu
- 1 cup mushrooms (King oyster, button, or shiitake)
- 1 small zucchini, cut into small cubes
- 1/4 cup minced yellow onion
- 2 cloves minced garlic
- 1 to 1 1/2 tablespoons Korean red pepper flakes
- 1 teaspoon Korean red pepper paste
- 3/4 cup water or Korean vegetable broth
- 3/4 to 1 teaspoon sesame oil
- 1/2 to 3/4 teaspoon salt
- 1 cup seafood (shrimp, clams, scallops, or oyster, if not vegan)
- 1 stem green onion (optional)
- 1 egg (if not vegan)
Instructions
- If you don’t have a clay pot to make Soondoobu tofu soup, you can use a regular pot instead. Start by heating it over low to medium heat. Gently toast the minced garlic, sesame oil, red pepper paste, and red pepper flakes for about 2-3 minutes. Just be careful not to let it burn.
Once the mixture is heated, add the water or broth along with the minced onion and salt. Bring it to a vigorous boil by turning the heat up to high.
After it starts boiling, add the zucchini and mushrooms. Let everything come to a boil again.
When the soup is boiling, carefully add the seafood. Be cautious not to overcook it.
Next, gently introduce the tofu and green onion. Let the soup simmer for another 5-10 minutes.
If you’re adding an egg, do it toward the end. Allow the egg to cook for a few more minutes before serving. Finally, taste the soup and adjust the salt as needed. Enjoy your delicious SoonDoobu Tofu Soup!
Serving Suggestion
This Korean SoonDoobu Spicy Tofu Soup pairs perfectly with steamed rice, radish or cabbage kimchi, and seasoned seaweed. It’s a fantastic combination that I enjoy at least once a week, and I always make a large batch to have it throughout the week!
Tips
Feel free to use medium firm tofu if you like, but this soup is traditionally made with silken or soft tofu. The idea is for the tofu to blend into the soup, giving it a creamy texture. If you use a different type of tofu, it won’t melt into the broth and will just remain as blocks in the soup. For the best results, stick with silken or soft tofu!
To make the soup even tastier, consider adding vegetable or seafood broth powder. This will give it a richer flavor. Just be careful, as some store-bought powders may contain additives and MSG.
If you have leftovers, try to eat them within 3-4 days. Store any extra soup in the refrigerator to keep it fresh. You can easily reheat leftovers in the microwave for a quick meal, especially if you make it ahead of time for convenience!
Korean SoonDoobu Tofu Soup
Once you get the hang of it, this Korean SoonDoobu Tofu Soup becomes a delicious and healthy dish that’s easy to prepare. With its soft tofu, flavorful broth, and a variety of toppings, it’s perfect for any meal. Whether you enjoy it on a chilly day or as a quick weeknight dinner, this spicy soup will surely satisfy your cravings for a great Korean meal. Don’t forget to pair it with steamed rice and kimchi for the ultimate experience. I hope you enjoy making and savoring this comforting soup as much as I do!
Be sure to check out my recipe for kimchi soup as well! It’s another delicious and healthy option that complements Korean cuisine perfectly.
