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!
- Sausage & cheese
- 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.
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!
- 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
- 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!