this versatile soup is one of my favorite dishes to throw together when I’m short on time and craving a comforting homemade meal. the whole thing takes less than fifteen minutes from start to finish, and the best part is that you can add whatever protein and veggies you have on-hand! traditional sundubu is typically made with anchovy broth, but feel free to use whatever soup base you like; beef broth is my preference for this recipe, but you could substitute chicken broth or even just use water! my favorite combination for this satisfying stew is to simmer some juicy head-on shrimp with some delicious enoki mushrooms, then plop in some super silky soon tofu (you can find this in any Korean grocery store- look for the kind that comes in a tube). when your soup is just about ready to serve, finish it off by cracking an egg into the steaming hot broth for an authentic tofu house experience.
Sundubu (Spicy Tofu Stew)