The BEST Korean Silken Tofu Soup recipe is here!
Today I’m sharing my secret silken tofu soup recipe with you. I’ve been cooking my silken tofu soup this way for years now. Though, if you want to check out my original silken tofu soup recipe, check down below!
My original recipe is slightly different than how I’m making it now, so I decided to update one. The protein is up to you, I used beef for the above recipe, and today’s recipe includes seafood. You could substitute protein amount with any protein/main flavor you like. I will list it below!
- Beef
- Seafood
- Pork
- Chicken
- Dumplings
- Spam/ham
- Sausage & cheese
- Mushrooms
- Impossible meat (Beyond meat is a bit too strong flavor for Asian cooking)
You also could mix the main ingredients to make a mixture flavor. We call “Seokkeo Soondubu Jjigae”. So be creative!
By the way, many of you asked me about the portable stove I’m using, so I will leave the link right where I purchased it. 🙂
Are you ready for the best Korean silken tofu soup recipe? Let’s get started!
Combine sesame oil, gochugaru, chopped garlic, and white to light greens part of chopped green onion into a cold, medium-sized, thick bottom pot such as Korean clay pot (ttukbaegi) or dutch oven. Turn on the heat to medium-high heat and sauté until it lightly bubbles for about 2 minutes. Stir occasionally.
This step is a must to create the beautiful chili oil, which is the base of the soup.
Add chopped kimchi and keep sauté with chili oil for about 1 minute.
I have many different kimchi recipes, but Napa cabbage kimchi will work the best for this recipe. Check out my easy Mak kimchi (chopped kimchi), traditional kimchi & vegan kimchi recipe below.
You could also use your favorite store-bought kimchi or omit it to your taste.
Pour water, then season with Korean soup, soy sauce, and fish sauce. Bring it to boil.
When the soup is boiling, add seafood mix and bring back to boil.
I used frozen seafood mix and scallop. You can use any seafood you like, mixture or just one kind. Also, as I mentioned at the beginning, you can substitute with any other protein or main flavor you desire. 🙂
Now, add silken tofu, break it down to a chunk with a spoon and carefully add into the soup.
If you can find Korean silken tofu in a tube, that will be perfect to use for this recipe, but silken tofu from a regular grocery store also will work great!
Bring soup to a hard boil and let it boil for 1 minute to get all flavor together.
Sprinkle the remaining dark part of green onion and crack an egg right into the soup.
Boil another minute or until egg is cooked to your like.
Enjoy warm cooked rice and other Korean side dishes!
The BEST Korean Silken Tofu Soup
Ingredients
- 2 tbsp sesame oil
- 2 tbsp gochugaru, Korean red pepper flakes
- 3 cloves garlic, chopped
- 1 large spring onion or 2 green onions, chopped divid white to light greens and dark greens
- 1/2 cup kimchi, chopped
- 1 1/4 cup water
- 1 tbsp Korean soup soy sauce or light soy sauce (light in color, not in sodium)
- 1 tbsp fish sauce
- 6 oz seafood mix (Any seafood will work for this recipe or one kind.) or your choice of protein
- 14 oz silke tofu
- 1 egg
Instructions
- Combine sesame oil, gochugaru, garlic and white to light greens part of green onion into a cold medium size thick bottom pot such as Korean clay pot (ttukbaegi) or dutch oven. Turn on the heat to medium high heat and sauté until it lightly bubbles, about 2 minutes. Stir occasionally.
- Add chopped kimchi and keep sauté with chili oil about 1 minute. Pour water then season with soy sauce and fish sauce. Bring it to boil.
- When the soup it boiling, add seafood mix and bring back to boil. Now, add silken tofu, break it down to a chunk with a spoon and carefully add into soup.
- Bring soup to hard boil and let it boil for 1 minute to get all flavor together. Sprinkle remaining dark part of green onion and crack an egg right into soup. Boil another minute or until egg is cooked to your like. Enjoy with warm cooked rice and other Korean side dishes!
25 comments
You had no amounts of ingredients for your Silken Tofu Soup
Great!
Oops, I found where the actual recipe was for your Korean Silken Soup. Sorry
Seonkyoung,
Why did you decide to not use anchovy broth? Thanks in advance.
So nice l follow your recipe but l put chicken breast cause l don’t eat beef or pork. Thank you so much is very very nice. My family love it.
she said in the video that she wanted to make it easier for us so there wont be a broth…
made this recipe, I really like your recipes and the fact that we can change the amount of servings is a huge help, thanks so much
I’m glad I found this recipe. I’ve tried it with different recipes but this one, is the best so far. It taste very good. Thank you for sharing
Sundubu-jjigae! This is my favorite! Nice recipe and great pictures. 🙂
Hi! Can I use regular kikkoman soy sauce instead? That’s what I only have. Thank you!
I also have this one saved in my favorites! So easy and super yummy – thanks again for posting!
Delicious and super easy to make. Spice level was perfect.
YAY! So glad I could help (:
Just fantastic. I have made it many times with different broths (chicken, shrimp shells, dashi etc etc) and it is always perfect. Thank you for sharing such a divine recipe. Happy New Year!
Second time making this. Added more seafood second time. This recipe is so easy as long as you have all the ingredients. Dinner in a half hour. Doesn’t get any better than that. None of your recipes have failed me yet.
I love soft tofu soup. How do you cook this soup for a multiple people? Seems to be impossible if we make one at a time. Just wondering
Just made this for lunch. Excellent recipe that’s versatile! I did not have seafood, so I substitute it with shiitake and Inoki mushroom. I also did not have scallions, so I substituted with half a diced yellow onion. Tofu stew was delicious. Thank you for the recipe!
Omg this is my favorite soup when I go out to eat! I want to make it tonight and I’m sure you are way too busy to see this post but I ran out of the pepper flake ground thin, do you suggest a substitute like gochujang or ground red pepper flakes?.. I just love all your recipes! Thank you for sharing your love and knowledge with us! P.s., the three crab fish sauce is the friggin bomb! ??
You can use fine ground red pepper flakes! Even ground cayenne pepper! Hope this helped (:
Omg it was soooo good! The only way it would have been better is if I had a hotpot! On my list of things to buy, and I can make it for myself while I’m cooking for everyone else in the house, lol! Thanks again!
This was so good, and quick! My family loved it and cant wait for me to make it again. Thank you so much!
So delicious and fast! Very spicy as-is, so cut down on the gochugaru as needed. The only bad thing was that when I cracked the egg in the soup, it went right under the tofu and I had to fish for it. I’ll have to work on that. Thank you for this recipe!
What a wonderfully quick and easy meal, but with a real punch of flavour. I’m definitely adding it to my mid-week repertoire. Thanks for the recipe!
I didn’t realize that we were out of kimchi, so I used our homeade latic acid fermented tomatoes and lactic acid fermented red chili sauce instead. I added some fresh thin sliced zucchini and frozen brussel sprout greens. The soup was delicious! This was a great way to use the produce we put up from our garden. Thank you for sharing your recipe it warmed us up on a cold rainy night.
Ahhh, I’m so glad you were able to adjust the ingredients with what you have and use produce from your garden. It warms my heart as well 🙂