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The BEST Korean Silken Tofu Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Seonkyoung


Units Scale
  • 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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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! 
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