Spicy Korean Tofu Soup

5 from 1 vote

This spicy Korean tofu soup is everything you need for a comforting meal: tofu, veggies, and a rich, flavorful broth, all coming together in just 30 minutes for a quick and easy dish.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Korean

Diet: Vegan

Servings:

Calories: 145kcal

Author: Iosune Robles

Ingredients

1 tablespoon oil I used sesame oil
½ onion chopped
2 cloves garlic minced
1 teaspoon gochugaru
4 cups vegetable broth
2 tablespoons gochujang
1 tablespoon soy sauce
1 zucchini quartered and sliced
8 ounces shiitake mushrooms stems removed and sliced
12 ounces silken tofu no need to press, cut into ½-inch (1.3 cm) cubes
2 teaspoons sesame seeds optional
2 scallions or green onions optional

US Customary - Metric

Instructions

Sauté the onion: Heat the oil in a large pot over medium heat. Once hot, add the onion and sauté for about 5 minutes, or until it becomes soft and translucent.
Cook garlic and gochugaru: Add the garlic and gochugaru, stir, and cook for 1-2 minutes, or until fragrant.
Add broth ingredients and vegetables: Add the vegetable broth, gochujang, soy sauce, zucchini, and shiitake mushrooms, then stir.
Bring to a boil: Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes, or until the zucchini and mushrooms are tender.
Stir in the tofu: Gently fold in the silken tofu and cook for 1-2 minutes, until heated through.
Garnish: Serve the soup in bowls and add chopped scallions and sesame seeds on top (optional).

Notes

If you're unsure about the spice level, begin with a smaller amount of gochujang and adjust as the soup cooks to find the perfect heat for you.
Store in the fridge for up to 3-4 days in an airtight container.
Freeze for up to 2-3 months in an airtight container or freezer bag.
To reheat, warm in a pot over medium heat. For frozen soup, thaw overnight and reheat, or simmer from frozen, adding a little liquid if needed.

Nutrition