Spicy Korean Tofu Soup – Connoisseurus Veg

This Korean tofu soup is made with silken tofu and veggies in a spicy gochujang broth! Its comforting, wholesome, and will be on the desk in about half-hour.

I got here up with this recipe on a chilly day this winter after I was craving some spicy, nourishing soup. Korean meals is all the time good for these sorts of days!

This soup is impressed by soondubu jigae, a scrumptious Korean tofu soup, however my model in all probability is not very genuine. Conventional Korean tofu soup consists of an egg and doubtlessly some meat or seafood. We’re protecting issues vegan right here.

My model is spicy and loaded with wholesome veggies, all of which occur to prepare dinner fairly shortly. We’re additionally utilizing silken tofu, which does not get cooked in any respect except for a quick simmer in broth. All of that makes this soup fast and straightforward to whip up!

Substances You may Want

• Peanut oil. One other impartial high-heat oil will be substituted if you would like. Canola oil, vegetable oil, and avocado oil will all work.
• Onion.
• Garlic.
• Ginger.
• Gochugaru. These Korean purple pepper flakes could also be accessible within the worldwide part of your grocery store, or you could want to go to an Asian market. You could possibly substitute with common purple pepper flakes if you would like, or go away them out for a milder model of the soup.
• Low sodium vegetable broth. I like to stay with low sodium broth as a result of among the different elements on this soup are fairly salty. You may add salt or additional soy sauce when the soup is completed cooking when you assume it is wanted.
• Gochujang. This can be a spicy fermented Korean chili paste. It can add a lot spicy and umami taste to your soup, so do not skip it. You might be able to discover it on the grocery store (worldwide aisle). If not, it may be present in Asian grocery shops.
• Soy sauce. Tamari or liquid aminos may also work.
• Rice vinegar.
• Zucchini.
• Shiitake mushrooms.
• Contemporary spinach.
• Silken tofu. Select agency silken tofu if it is accessible. If not, use smooth tofu. For that matter, be happy to substitute with just about any tofu texture if that is your desire. Agency, extra-firm, and even super-firm tofu can be utilized, and optionally fried utilizing this tofu frying technique for an additional decadent model of this tofu soup.
• Toasted sesame oil.
• Sesame seeds.
• Scallions. Also referred to as inexperienced onions.

How It is Made

The next is an in depth picture tutorial on make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

• Warmth some oil in a pot and add diced onion. Sweat the onion for a couple of minutes, till it begins to melt up.

• Add minced garlic, grated ginger, and gochugaru. Sauté all the pieces briefly, simply till the combination turns into very aromatic.

• Stir within the broth, gochujang, soy sauce, rice vinegar, sliced shiitake mushrooms, and zucchini. Convey the liquid to a boil and let it simmer till the mushrooms and zucchini are tender.

• Lastly, stir within the spinach and diced silken tofu. Let the soup simmer for simply one other minute or two, till the spinach wilts. Silken tofu is delicate, so be light when stirring.

Tip: You may range the quantity of gochujang based mostly on how spicy you would like your soup. Should you’re undecided how a lot to make use of, begin with much less. You may all the time taste-test the soup and add extra on the finish.

• Take the pot off of warmth and stir some sesame oil into the soup. You may as well alter some other seasonings to fit your style at this level — add salt to style, extra gochujang, soy sauce, or vinegar if wanted.
• Ladle the soup into bowls and high it with some scallions and sesame seeds.

You may serve your Korean tofu soup alone, or with some sides like cooked rice or vegan kimchi.

Leftovers & Storage

Leftover tofu soup will preserve in an hermetic container within the fridge for 3 to 4 days.

I do not suggest freezing this soup, as freezing can alter the feel of tofu.

Extra Vegan Korean Recipes

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Spicy Korean Tofu Soup

This Korean tofu soup is made with silken tofu and veggies in a spicy gochujang broth! Its comforting, wholesome, and will be on the desk in about half-hour.

Substances

• 1
  tablespoon
  peanut oil
• 1
  small onion,
  diced
• 3
  garlic cloves,
  minced
• 2
  teaspoons
  freshly grated ginger
• 1
  teaspoon
  gochugaru
  (or extra, to style)
• 5
  cups
  low sodium vegetable broth
• 2
  tablespoons
  gochujang
  (plus extra, to style – as much as 4 tablespoons whole – see Be aware)
• 1
  tablespoon
  soy sauce
• 1
  tablespoon
  rice vinegar
• 4
  ounces
  shiitake mushrooms,
  stems eliminated, cleaned and sliced
• 1
  small zucchini,
  quartered and sliced
• 4
  ounces
  recent spinach leaves
  (about 2 cups, packed)
• 1
  (12.3 ounce/349 g) bundle
  silken tofu,
  minimize into ½-inch cubes
• 1
  teaspoon
  toasted sesame oil
• Salt,
  to style
• 2
  teaspoons
  toasted sesame seeds
• 2
  scallions,
  sliced

Directions

1. Coat the underside of a giant pot with the peanut oil and place it over medium warmth.

2. Add the onion. Sweat the onion for about 5 minutes, stirring regularly, till it turns into smooth and translucent.

3. Stir within the garlic, ginger, and gochugaru. Prepare dinner all the pieces for about 1 minute, till the combination turns into very aromatic.

4. Stir within the broth, gochujang, soy sauce, vinegar, mushrooms and zucchini. Elevate the warmth and produce the liquid to a boil.

5. Decrease the warmth and let the soup simmer for about 8 minutes, till the mushrooms and zucchini are tender.

6. Stir within the spinach and tofu. Let the soup proceed simmering simply till the spinach has wilted, about 2 minutes.

7. Take away the pot from warmth and stir within the sesame oil. Optionally, season the soup with salt to style. Regulate some other seasonings to fit your style, including gochujang, soy sauce or rice vinegar if wanted.

8. Ladle the soup into bowls and high every with chopped scallions and sesame seeds.

Recipe Notes

Begin with much less gochujang when you’re undecided how a lot you possibly can tolerate. You may all the time add extra when the soup is nearly completed cooking.

Vitamin Info

Spicy Korean Tofu Soup

Quantity Per Serving (1.5 cups)

Energy 188
Energy from Fats 71

% Every day Worth*

Fats 7.9g12%

Saturated Fats 1.2g6%

Sodium 753mg31%

Potassium 608mg17%

Carbohydrates 19.2g6%

Fiber 3.1g12%

Sugar 10.8g12%

Protein 9.2g18%

Calcium 121mg12%

Iron 2mg11%

* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.