Can't Be Korean Soon to Be Soup a Play on Sundubu Soup

Dive into a bowl of "Can't Be Korean Soon to Be Soup," a creative and flavorful twist on traditional Sundubu Jjigae that balances bold Korean-inspired flavors with a playful touch. This comforting soup features silky soft tofu swimming in a rich, spicy broth infused with gochugaru, soy sauce, and fish sauce for a perfect umami kick. Packed with tender zucchini, earthy mushrooms, and the tangy zing of chopped kimchi, it achieves a delightful medley of textures and tastes. A poached egg adds a creamy richness, while a drizzle of sesame oil and a sprinkle of fresh green onions round out the dish. Ready in just 35 minutes, this warming soup is a satisfying option for a cozy lunch or dinner, especially when paired with steamed rice. Perfect for those craving a hearty, easy-to-make meal with a spicy Korean flair!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 14 oz soft tofu (silken tofu)
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tsp ginger, minced
• 1.5 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 4 cups vegetable stock (or chicken stock)
• 0.5 cup kimchi, chopped
• 1 small zucchini, diced
• 1 cup mushrooms, sliced
• 1 large egg
• 2 stalks green onions, sliced
• 1 tsp sesame oil
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat a medium-sized pot over medium heat and add the vegetable oil.

Step 2

Add the minced garlic and ginger, sautéing for 30 seconds or until fragrant.

Step 3

Stir in the gochugaru (Korean chili flakes) and toast lightly for 15 seconds to release its flavor.

Step 4

Add the soy sauce and fish sauce, stirring to combine.

Step 5

Pour in the vegetable stock and bring the mixture to a simmer.

Step 6

Add the chopped kimchi, zucchini, and mushrooms to the pot. Let it simmer for 5-7 minutes until the vegetables turn tender.

Step 7

Carefully add the soft tofu by spooning it in large chunks into the pot, being mindful not to break it apart too much.

Step 8

Let the soup return to a simmer, then crack the egg directly into the soup. Cover the pot and allow the egg to poach for 3-4 minutes.

Step 9

Taste the broth and season with salt and black pepper as desired.

Step 10

Remove the pot from the heat and drizzle with sesame oil.

Step 11

Ladle the soup into bowls and garnish with sliced green onions. Serve hot and enjoy with a side of steamed white rice, if desired.

Nutrition Facts

Serving size	(1975.0g)

Amount per serving	% Daily Value*
Calories	880.3

Total Fat 61.9g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 24.6g
Cholesterol 219.5mg	0%
Sodium 7688.9mg	0%
Total Carbohydrate 48.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 17.6g
Protein 43.8g	0%

Vitamin D 67.8IU	0%
Calcium 624.1mg	0%
Iron 13.2mg	0%
Potassium 2693.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 18.9%

Carbs: 20.8%