This single-serving soup is quick and easy to make while still packing a lot of flavor. It’s ideal for lunch on a cold day or when fighting a cold. Traditionally, Soondubu Jjigae is made with Korean soft tofu, which is a little different than the silken tofu that is more readily available in the US. However, you can use silken tofu, and it’s still delicious. You would also generally use Korean chili powder, but regular chili powder works too.
On the Ingredients:
- Kimchi is a fermented dish from Korea made with salted vegetables, often cabbage, but any vegetable can be used. It’s a staple in Korean cuisine, served with most meals and used as an ingredient in many. There are many varieties, and the flavor will change depending on what’s used, but it’s usually salty, sour, and has strong umami. Kimchi is packed with nutrients, containing vitamins, minerals, and probiotics. Some potential benefits include digestive health, strengthening the immune system, reducing inflammation, preventing yeast infections, aiding in weight loss, and supporting heart health. (Read more about the health benefits.)
- Shiitake mushrooms are a Japanese variety that boasts an earthy, smoky flavor. They’re high in B vitamins and fiber. It’s possible they may help with bone health, boost immunity, and have antibacterial and antiviral effects. (Read more about the health benefits.)
- Silken tofu is a soft variety of tofu, easily found in the US. Tofu is one of the best-known meat substitutes, although it’s traditionally enjoyed in many non-vegetarian dishes. It’s generally made with congealed soy milk, which has been pressed into a block. Tofu is fairly bland but absorbs flavors very well, making it pretty versatile. It’s also a complete protein (meaning it contains all nine amino acids), which is relatively rare with plant-based protein sources. It’s also quite nutrient-dense. Tofu contains isoflavones, a compound that helps with oxidative stress (damage associated with aging and some chronic diseases). Some possible benefits include alleviating peri-menopausal symptoms, supporting heart health, helping to manage cholesterol, supporting bone health, and helping to manage blood sugars. (Read more about the health benefits.)
Recipe Notes and Substitutions:
Any kimchi can be used for this recipe, and the flavor will change slightly accordingly. Start by using your favorite, and then you can try others if you want. Though this recipe is tofu-based, it also uses some meat. It can be any serving of cooked meat in your refrigerator, like beef, chicken, or pork. But it’s easy to make this soup vegetarian or vegan by doubling the veggies and using vegetable broth. In that case, ensure your chosen kimchi is vegan, as they often include a fish element.
Korean Soft Tofu Soup (Soondubu Jjigae)
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minutesThis single-serving soup is quick and easy to make while still packing a lot of flavor. It’s ideal for lunch on a cold day or when fighting a cold. Traditionally, Soondubu Jjigae is made with Korean soft tofu, which is a little different than the silken tofu that is more readily available in the US. However, you can use silken tofu, and it’s still delicious. You would also generally use Korean chili powder, but regular chili powder works too. Any kimchi can be used for this recipe, and the flavor will change slightly accordingly. Start by using your favorite, and then you can try others if you want. Though this recipe is tofu-based, it also uses some meat. It can be any serving of cooked meat in your refrigerator, like beef, chicken, or pork. But it’s easy to make this soup vegetarian or vegan by doubling the veggies and using vegetable broth. In that case, ensure your chosen kimchi is vegan, as they often include a fish element.
Ingredients
1 tsp vegetable oil
1/4 cup sliced onion
1/4 cup chopped kimchi
2 cloves garlic (mine or grated)
2 shiitake mushroom caps (sliced)
1/4 cup sliced cooked meat (beef, chicken or pork)
1 tbsp chili powder
1 cup chicken stock
1 tsp sugar OR monk fruit sweetener
6 oz silken tofu
1 egg
1 scallion (chopped)
sesame oil
Directions
- Use a small crockpot or sauce pot. Heat the vegetable oil over a medium flame, then add the onion, garlic, mushroom, meat, kimchi, and chili powder. Sauté until the onions are softening, about 4-5 minutes.
- Add the silken tofu and break it into large chunks with chopsticks or a spoon.
- Pour the broth over it, add the sugar, and bring to a boil.
- Crack an egg into the soup and continue to cook until the egg is poached to your liking.
- Remove from heat, top with scallions, and drizzle with sesame oil. Eat it while it’s hot!
