Low Sodium Sundubu Jjigae

Savor the comforting flavors of *Low Sodium Sundubu Jjigae*, a lighter take on the classic Korean soft tofu stew that doesn’t compromise on taste. This heartwarming dish features silky soft tofu simmered in a rich, aromatic broth made with low-sodium vegetable stock, earthy shiitake mushrooms, fresh zucchini, and fragrant garlic. Spiced with low-sodium gochugaru (Korean chili flakes) and finished with a touch of toasted sesame oil, this recipe delivers all the bold, savory flavors of traditional sundubu jjigae while keeping sodium levels in check. Perfect for a cozy dinner, this dish can be customized with a poached egg for added richness or made vegetarian by omitting the fish sauce. Serve it piping hot alongside steamed rice for an authentic and satisfying Korean meal that’s both health-conscious and full of umami goodness.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 4 cups low-sodium vegetable broth
• 1 block soft tofu (sundubu)
• 1 small zucchini
• 5 pieces shiitake mushrooms
• 0.5 medium yellow onion
• 3 pieces garlic cloves
• 2 stalks green onion
• 2 tablespoons low-sodium gochugaru (Korean red chili flakes)
• 1 tablespoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fish sauce (optional, omit for vegetarian version)
• 1 large egg (optional)
• 1 cup water

Directions

Step 1

Prepare the vegetables: dice the zucchini, thinly slice the shiitake mushrooms, and chop the yellow onion. Mince the garlic and slice the green onion into thin rounds. Set aside.

Step 2

In a medium-sized pot or clay Korean stew pot (ttukbaegi), heat the sesame oil over medium heat.

Step 3

Add the minced garlic and onions to the pot. Sauté for 1-2 minutes until fragrant.

Step 4

Reduce the heat slightly and add the gochugaru to the pot. Stir continuously for 30 seconds to bloom the chili flakes without burning them.

Step 5

Pour in the low-sodium vegetable broth and one cup of water. Stir well to combine. Bring the liquid to a gentle boil.

Step 6

Add the zucchini and mushrooms to the broth. Let it simmer for 5 minutes.

Step 7

Cut the soft tofu into large chunks or add it directly to the pot, breaking it gently with a spoon if desired. Simmer for another 5 minutes to warm the tofu through.

Step 8

Stir in the low-sodium soy sauce and, if using, fish sauce for additional depth of flavor. Taste and adjust seasonings as needed.

Step 9

If using, crack the egg directly into the pot. Let it poach in the simmering stew for 2-3 minutes, or until the egg whites are set but the yolk remains runny.

Step 10

Garnish with sliced green onions just before serving. Serve hot with a side of steamed rice for a warm, hearty meal.

Nutrition Facts

Serving size	(1912g)

Amount per serving	% Daily Value*
Calories	578.2

Total Fat 31.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 186mg	0%
Sodium 3070.4mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 8.4g	0%
Total Sugars 23.7g
Protein 28.6g	0%

Vitamin D 54.5IU	0%
Calcium 550.5mg	0%
Iron 7.5mg	0%
Potassium 2065.8mg	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: 46.7%

Protein: 18.7%

Carbs: 34.5%