Craving something warm and comforting? Korean Soft Tofu Soup, also known as Soondubu, is a spicy, flavorful dish that’s quick to make and incredibly satisfying. Made with silky soft tofu and a rich broth, this classic Korean soup recipe is perfect for a cozy meal any day of the week.
Whether you enjoy it with rice or as a standalone dish, this Soondubu recipe brings bold Korean flavors right to your kitchen. It’s one of my go-to comfort foods—simple, hearty, and so delicious.
The Origin of Tofu
Tofu, also known as bean curd, has been around for over 2,000 years. It originated in China, where it was accidentally created by curdling soy milk with salt, forming soft white blocks. People quickly discovered that this simple process produced a nutritious and delicious food.
From China, tofu spread to neighboring countries like Japan and Korea, becoming a staple ingredient in many traditional dishes. Today, it’s loved worldwide for its versatility and its ability to absorb bold flavors.
Rich in plant-based protein, tofu is a favorite among vegetarians, vegans, and even meat-eaters looking for healthier alternatives.
The History and Popularity of Korean Soft Tofu Soup
Korean Spicy Soft Tofu Soup, known as Soondubu, has a relatively recent history, gaining popularity in the late 20th century. It was inspired by the traditional Korean method of making fresh tofu at home. With its simple ingredients and rich, comforting flavors, soondubu quickly became a beloved dish across the country.
People love soondubu not just for its bold, spicy taste, but also for its health benefits. The silky soft tofu soaks up the flavorful broth, making each spoonful deeply satisfying. It’s also easy to customize—whether you add seafood, meat, or vegetables, this Korean soft tofu soup fits every preference.
Often enjoyed on cold days or at family meals, soondubu brings both warmth and comfort to the table. Its growing popularity around the world speaks to how timeless and adaptable this dish really is.
Korean Spicy Soft Tofu Soup Recipe
Ingredients:
Makes 1 single serving
- 1 package (13.5 oz) of silken or soft tofu
- 1/2 cup mushrooms (King oyster, button, or shiitake)
- 1/2 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
Start with the right pot: While a Korean clay pot is ideal for making Korean soft tofu soup, a regular small pot works just fine if you don’t have one. Place it over low to medium heat to begin.
Build the flavor base: Add sesame oil, minced garlic, Korean red pepper paste (gochujang), and red pepper flakes (gochugaru). Gently sauté for 2–3 minutes, just until fragrant. Be careful not to burn the garlic.
Add broth and seasonings: Pour in water or vegetable broth, then stir in the minced onion and start by adding 1/2 teaspoon of salt. Turn the heat to high and bring it to a rolling boil.
Add vegetables: Once the broth is boiling, stir in the zucchini and mushrooms. Let everything come to a full boil again.
Add seafood (if using): Gently drop in your choice of seafood, like shrimp or clams. Let them cook just until done—avoid overcooking.
Add tofu and green onions: Carefully spoon in the soft tofu (soondubu) and green onions. Let the soup simmer gently for another 5–10 minutes to let the flavors come together.
Add egg (optional): If you like, crack an egg directly into the soup near the end. Let it cook until the yolk sets to your liking.
Taste and adjust: Give the broth a final taste and adjust the salt if needed. Then serve hot and enjoy your delicious soondubu!
My Favorite Way to Enjoy Soondubu
This Korean Soondubu Soft Tofu Soup pairs perfectly with a bowl of warm steamed rice, some crunchy radish or cabbage kimchi, and a side of seasoned seaweed. The combination is comforting, flavorful, and deeply satisfying—just like a cozy Korean home-cooked meal.
I love enjoying this dish at least once a week, and I always make a big batch so I can reheat and enjoy it over a few days. It only gets better the next day!
Choosing the Right Tofu
While you can use medium-firm tofu if preferred, Soondubu is traditionally made with silken or soft tofu. The soft texture allows the tofu to gently melt into the soup, creating a rich, creamy consistency. Firmer tofu will hold its shape and won’t blend into the broth the same way, so for the best results, stick with silken or soft tofu.
To boost the flavor, you can add a bit of vegetable or seafood broth powder. It gives the soup a deeper, more savory taste—but be mindful that some store-bought powders may contain additives or MSG, so check the label if that’s a concern.
If you have leftovers, store them in an airtight container in the fridge and enjoy within 3 to 4 days. It reheats beautifully, making it a great option for meal prep or a quick and cozy meal during the week.
Korean SoonDubu Tofu Soup
There’s something truly special about a steaming bowl of Korean spicy soft tofu soup—it’s simple, nourishing, and full of bold flavor. Whether you’re new to soondubu or it’s already a favorite, making it at home lets you enjoy all the comfort of this classic Korean dish whenever you want. With just a few key ingredients and a little care, you can bring the warmth of Korean cooking right to your table.
