Soondubu (Korean Tofu Stew) Recipe


Nutrition

Cal/Serving: 289
Daily Value: 14%
Servings: 2

Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Shellfish-Free, Alcohol-Free
Fat17g27%
Saturated3g14%
Carbs23g8%
Fiber4g15%
Sugars4g0%
Protein13g25%
Cholesterol17mg6%
Sodium4048mg169%
Calcium109mg11%
Magnesium93mg23%
Potassium531mg15%
Iron3mg14%
Zinc2mg15%
Phosphorus166mg24%
Vitamin A109IU2%
Vitamin C6mg10%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg19%
Niacin (B3)7mg33%
Vitamin B60mg20%
Folic Acid (B9)48µg12%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K28µg35%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Soondubu
Flickr/Ron Diggity

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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INGREDIENTS

For the stock:           

  • 10 dried anchovies
  • 4 cups of water
  • ½ medium yellow onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 1-inch piece of ginger root, peeled
  • 6 dried shiitake mushrooms

For the soup:

  • ½ cup kimchi, store bought or homemade
  • 2 tablespoons sesame oil, plus more for garnish
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 finely chopped scallion, plus more for garnish
  • 1 box silken tofu, cut into large cubes
  • 1 egg (optional)

DIRECTIONS

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.          

Recipe Details

Servings: 2

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