Korean Tofu Soup (known as Sundubu Jjigae) is a comforting and flavorful dish that has captured the hearts of people worldwide, thanks to its balance of spiciness, rich umami, and silky texture. Traditionally made with seafood, pork, or beef, the vegetarian version of this dish is equally mouthwatering and offers a lighter, yet equally satisfying, alternative. It’s a fantastic way to introduce yourself to Korean cuisine without needing animal products, while still enjoying an explosion of flavors from the savory broth and soft tofu.
The beauty of this vegetarian version lies in its versatility – you can adjust the heat level, experiment with vegetables, and make it as comforting or as bold as you like. Whether you’re new to Korean cuisine or a seasoned fan, this dish will surely become a favorite!
Korean Tofu Soup Vegetarian Recipe
Let’s dive into this vegetarian-friendly recipe for Korean Tofu Soup! This version focuses on bringing out the natural flavors of vegetables and tofu while staying true to the comforting nature of the original dish.
Ingredients Needed
To make this vegetarian Sundubu Jjigae, you’ll need the following ingredients:
- Soft Tofu (Sundubu) – The star of the dish. You want the silkiest, creamiest tofu, which will break apart gently in the broth, absorbing all the delicious flavors.
- Vegetable Broth – Opt for a rich, flavorful vegetable broth. This is your base, so make sure it’s well-seasoned to bring depth to the dish.
- Sesame Oil – Adds a warm, nutty flavor to the soup that enhances all the other ingredients.
- Garlic (Minced) – Garlic brings the dish to life with its robust and aromatic flavor. It also adds a layer of depth to the broth.
- Onion – A mild sweetness when sautéed that balances the savory notes of the soup.
- Gochugaru (Korean Red Pepper Flakes) – This gives the dish its signature spiciness. Adjust to your spice preference.
- Gochujang (Korean Red Pepper Paste) – Adds a bit of sweetness along with its heat and depth of flavor.
- Soy Sauce – For saltiness and that savory umami flavor.
- Zucchini – Adds a fresh, tender texture that soaks up the broth.
- Mushrooms (Shiitake, Oyster, or Button) – Mushrooms contribute an earthy, meaty texture to the soup.
- Tofu (Soft) – The creaminess and smooth texture of tofu are what make this dish a standout.
- Scallions – For garnish and a pop of fresh, crisp flavor on top of the warm soup.
Cooking Instructions
Here’s a step-by-step guide to making the perfect vegetarian Korean Tofu Soup:
-
Prepare The Ingredients
- Slice your zucchini into half-moons or matchsticks, depending on your preference.
- Clean and slice your mushrooms thinly.
- Mince the garlic and slice the scallions.
- Cut the tofu into cubes or just break it up into large chunks – your choice!
- Have your vegetable broth ready.
-
Heat The Sesame Oil
- In a medium pot or a Korean earthenware pot (jjigae pot), heat about 1 tablespoon of sesame oil over medium heat.
- Add the minced garlic and sauté until fragrant (about 30 seconds).
-
Sauté The Vegetables
- Add the onion and zucchini. Sauté for a few minutes until the onion becomes translucent and the zucchini starts to soften.
- Add the mushrooms and cook until they begin to release their juices and soften.
-
Add The Flavor Base
- Stir in the gochugaru (red pepper flakes) and gochujang (red pepper paste).
- Let them cook for another 2 minutes to bring out their flavors. You can adjust the amount of gochugaru for more or less spice.
-
Pour In The Broth
- Add your vegetable broth and bring it to a simmer. Allow the soup to cook for about 5-10 minutes so the flavors can meld together.
-
Add The Tofu
- Gently add the soft tofu. If you prefer, break it apart with a spoon into larger chunks. Let it heat through for about 3-4 minutes.
-
Season To Taste
- Taste the soup and adjust the seasoning with soy sauce or additional gochugaru, depending on your preferences.
-
Garnish & Serve
- Sprinkle the chopped scallions on top just before serving, adding a fresh burst of flavor. Serve with a bowl of steamed rice and kimchi on the side.
Ingredient Science Spotlight
Each ingredient in this dish plays a significant role, contributing not only to the flavor but also to the texture and health benefits. Let’s look at some of the key players:
-
Tofu
Soft tofu, often used in Sundubu Jjigae, is made from soybeans and is packed with plant-based protein. Tofu has a unique ability to absorb the flavors of the broth while retaining its creamy texture. It’s also rich in iron, calcium, and magnesium, making it an excellent food choice for vegetarians.
-
Gochugaru
These red pepper flakes are milder than chili powder but bring a distinct, smoky heat. They contain capsaicin, which not only adds spice but also promotes circulation and has been linked to increased metabolism.
-
Gochujang
This fermented paste is a key ingredient in many Korean dishes. It adds complexity with its balance of sweetness, umami, and spice. It’s fermented, which means it has probiotics that can benefit gut health.
-
Vegetable Broth
A rich vegetable broth provides a complex base for the soup and is full of vitamins, minerals, and antioxidants. A good broth adds flavor depth, making it the foundation for your dish’s umami profile.
Expert Tips
- Adjust Spice Levels: Korean dishes can range in spiciness, so don’t be afraid to adjust the amount of gochugaru and gochujang to your liking. If you want to tame the heat, add a little sugar or honey for balance.
- Use Fresh Tofu: For the best texture and flavor, use fresh soft tofu. If you can, look for tofu made from non-GMO soybeans, as it will generally have a creamier texture.
- Perfect Your Broth: If you’re making your own vegetable broth, roast the vegetables first to add an extra depth of flavor. It makes a noticeable difference in the final soup.
- Simmer Slowly: Don’t rush the simmering process. Letting the soup cook slowly helps the flavors meld, and the tofu becomes even more flavorful as it absorbs the broth.
Recipe Variations
- Add More Vegetables: You can play around with adding vegetables like carrots, sweet potatoes, or bell peppers to your soup. Just make sure to slice them thinly so they cook quickly and evenly.
- Switch the Protein: If you want a protein boost, consider adding tempeh, seitan, or even chickpeas. These will absorb the flavors well and add more texture to the dish.
- Make it Richer: For a creamier texture, you can blend a portion of the tofu into the broth before adding the rest of the tofu. This will create a velvety smooth broth.
Final Words
Korean Tofu Soup is a versatile and incredibly satisfying dish. With a rich umami broth, soft tofu, and just the right balance of heat, this soup can quickly become a staple in your kitchen. Its adaptability means you can make it as spicy or mild as you like, and the ingredients can easily be swapped out based on what you have on hand.
FAQs
What Is Korean Tofu Soup (soondubu Jjigae)?
Korean tofu soup, or soondubu jjigae, is a traditional Korean stew made primarily with soft tofu, vegetables, and a flavorful broth. In the vegetarian version, it is prepared without meat or seafood, focusing on plant-based ingredients like mushrooms, spinach, and tofu in a savory broth made with gochujang (Korean chili paste) or gochugaru (chili flakes).
Can I Make Korean Tofu Soup Without Gochujang?
Yes, you can make Korean tofu soup without gochujang, although it will lack the deep umami flavor that the chili paste provides. Instead, you can use a combination of soy sauce, miso paste, or tamari to bring a savory taste. You might also add a little extra garlic and chili flakes for some heat.
What Kind Of Tofu Is Best For Vegetarian Korean Tofu Soup?
For vegetarian Korean tofu soup, the best tofu to use is soft or silken tofu, as it has a delicate texture that absorbs the flavors of the broth. Avoid using firm or extra-firm tofu, as it can alter the traditional soft consistency of the dish.
Can I Use Vegetable Broth Instead Of The Traditional Beef Or Anchovy Broth?
Yes, you can definitely use vegetable broth in place of the traditional beef or anchovy broth. A vegetable broth made with kombu (seaweed), shiitake mushrooms, and other plant-based ingredients will provide a rich umami flavor that works well in vegetarian versions of Korean tofu soup.
What Vegetables Can I Add To The Vegetarian Korean Tofu Soup?
You can add a variety of vegetables to vegetarian Korean tofu soup, such as mushrooms (shiitake, oyster, or enoki), zucchini, spinach, bok choy, and onions. Carrots and green onions are also commonly used to enhance the flavor.
Is Korean Tofu Soup Spicy?
Traditional Korean tofu soup can be spicy, especially if gochujang or gochugaru is used in the recipe. However, you can adjust the spice level according to your preference by using less chili paste or omitting it altogether. You can also balance the heat with a little sugar or vinegar.
How Long Does It Take To Make Vegetarian Korean Tofu Soup?
Vegetarian Korean tofu soup can be made in about 30 minutes to an hour, depending on the ingredients and whether you’re using pre-made broth or making it from scratch. The soup can be prepared quickly if you have pre-chopped vegetables and store-bought broth.
Can I Make Korean Tofu Soup In Advance And Store It?
Yes, Korean tofu soup can be made in advance and stored. However, it is best to add the tofu just before reheating, as tofu can break down and lose its texture when stored for too long. You can store the soup in an airtight container in the fridge for up to 2-3 days.
Is Korean Tofu Soup Suitable For Vegans?
Yes, Korean tofu soup can easily be made vegan by ensuring that no animal-based ingredients, such as fish sauce or eggs, are used. Opt for a plant-based broth and avoid adding any non-vegan condiments like oyster sauce or honey.
What Do You Serve With Korean Tofu Soup?
Korean tofu soup is typically served with steamed rice, kimchi, and a variety of banchan (small side dishes). You can also serve it with pickled vegetables or a side of stir-fried vegetables to complement the flavors of the soup.