Sundubu (Spicy Tofu Stew)

Serves

2

Total Time

15 min

Difficulty

Easy

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Korean seafood tofu soup with an egg in a clay pot.

Recipe-

Summary

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.

Ingredients

  • 1 tbsp. sesame oil
  • 3 green onions
  • ¼ white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-2 tbsp. Korean red chili flakes
  • 1 tbsp. Korean beef broth powder
  • 1 cup soup base (anchovy, chicken, or beef broth)
  • 1 package extra-soft/soon tofu
  • 1 egg
  • optional soup enhancers:
    • shrimp, mussels, or other seafood
    • thinly sliced beef or chicken
    • chopped mushrooms, baby bok choy, or other vegetables

Instructions

  1. add sesame oil, garlic, and white onion to a traditional Korean cooking pot (or any medium-sized pot) over medium-high heat and sauté until fragrant.
  2. while the garlic and onion are heating, finely chop the green onions, separating the whites of the bulbs from the greens of the stalk. set aside the onion greens to later use as garnish. add the whites of the onions to the pan and continue to sauté for five to seven minutes.
  3. once onions have become translucent, sprinkle in the chili flakes and beef broth powder, then stir in the soup base liquid of your choosing. increase heat and bring the pot to a boil. if using any additional proteins or veggies, add them at this time and let poach in the boiling broth.
  4. using a large spoon, plop portions of tofu into the broth and cook for 1-2 minutes before removing from heat.
  5. to finish, crack an egg into the steaming hot soup and garnish with green onions.

Sundubu (Spicy Tofu Stew)