A traditional Korean tofu soup using fermented soybean paste, zucchini, mushrooms, and tofu in a rustic savory broth.
KBy kyliekim
Servings
4
1 piece Dried kelp (dashima/kombu)
15 g Dried anchovy (for stock)
5 cup Water
3 tbsp Doenjang (fermented soybean paste)
1 tsp Gochujang
4 clove Garlic cloves, minced
400 g Firm tofu
1 piece Zucchini
5 piece Shiitake mushrooms, sliced
0.5 piece White onion, diced
1 piece Korean green chili (cheongyang or serrano), sliced
3 piece Scallions, sliced
1 tsp Sesame oil
1 tsp Gochugaru (Korean red pepper flakes)
1 tbsp Soy sauce
Calories
374 kcal
Protein
19g
Carbs
48g
Fat
14g
Fiber
5g
Sugar
13g
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Anchovy-Kelp Stock
1. Add the dried anchovies and kelp to a pot with water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 10 minutes. Remove and discard the kelp and anchovies, leaving a clear, savory stock.
1 piece Dried kelp (dashima/kombu),
15 g Dried anchovy (for stock),
5 cup Water
2. In a small bowl, ladle out a few tablespoons of the warm stock. Add the doenjang and gochujang to the bowl and whisk until fully dissolved with no lumps, then stir this mixture back into the pot.
3. Add the diced onion, minced garlic, gochugaru, and soy sauce to the seasoned stock. Bring to a medium simmer over medium heat and cook for 5 minutes to allow the aromatics to bloom into the broth.
4. Add the sliced zucchini, shiitake mushrooms, and green chili to the pot. Stir gently and simmer for 5 minutes until the zucchini is just tender and the mushrooms have softened.
1 piece Zucchini,
5 piece Shiitake mushrooms, sliced,
1 piece Korean green chili (cheongyang or serrano), sliced
5. Cut the firm tofu into 2 cm cubes and gently add to the soup. Avoid stirring vigorously — use a spoon to nudge the tofu into the broth so the pieces stay intact. Simmer for a further 5 minutes.
400 g Firm tofu
Finishing & Serving
6. Turn off the heat. Drizzle sesame oil over the surface of the soup and scatter the sliced scallions on top. Taste and adjust seasoning with additional soy sauce or doenjang if needed. Serve immediately in deep bowls, piping hot.
3 piece Scallions, sliced,
1 tsp Sesame oil
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