Soondubu (Korean Tofu Stew) Recipe

Soondubu (Korean Tofu Stew) Recipe
Staff Writer

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This healthy soup is a mainstay of Korean cuisine, perfect for when you’re feeling under the weather. No matter how stuffed up you are, you can still taste kimchi, especially when backed by the power of thick, spicy gochujang, Korea's go-to condiment.

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For the stock:

Place anchovies in a mesh tea strainer ball or tie in a cheesecloth. Bring water to a boil in a large pot with anchovies, onion, garlic, ginger and mushrooms, boil for 15 minutes, then simmer for 20, skimming the surface occasionally. Remove anchovies and ginger and discard.

For the soup:

Add kimchi, sesame oil, soy sauce, fish sauce and chili paste. Simmer for 10 minutes, then add scallions and tofu and simmer for another 5 minutes. Serve piping hot garnished with chopped scallions, a drizzle of sesame oil and an egg cracked into the soup (if using) – the heat will cook it just enough.          


Calories per serving:

287 calories

Dietary restrictions:

Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 17g 27%
  • Carbs 22g 7%
  • Saturated 3g 14%
  • Fiber 4g 15%
  • Sugars 4g
  • Monounsaturated 7g
  • Polyunsaturated 7g
  • Protein 13g 26%
  • Cholesterol 17mg 6%
  • Sodium 4,025mg 168%
  • Calcium 111mg 11%
  • Magnesium 97mg 24%
  • Potassium 561mg 16%
  • Iron 2mg 13%
  • Zinc 2mg 16%
  • Phosphorus 172mg 25%
  • Vitamin A 8µg 1%
  • Vitamin C 6mg 9%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 28µg 35%
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