What is Soondubu Jjigae?

Soondubu Jjigae, also spelled Sundubu Jjigae, is the traditional Korean name for this soft tofu soup. It's a popular Korean comfort food built around silken tofu simmered in a savory, often spicy broth, and this Korean Tofu Soup is a simplified, easy-to-make version of that classic dish.

What does korean tofu soup taste like?

It's savory, deeply umami, and gently spicy from the gochugaru, with a warmth that builds rather than hits you all at once. The dashi broth gives it a rich, almost briny depth, while the silky tofu, tender vegetables, and soft egg add a comforting, mellow texture that balances the spice.

How to eat korean tofu soup?

It's traditionally served bubbling hot, straight from the pot, alongside a bowl of steamed rice and a spread of Korean side dishes like kimchi. Many people spoon a bit of rice directly into the soup as they eat, letting it soak up the flavorful broth.

Can I use firm tofu instead of silken tofu?

It's not recommended. Silken or soft tofu has a delicate, custardy texture that's central to this dish. Firm tofu holds its shape more and won't give you the same soft, melt-in-your-mouth quality.

Will tofu fall apart in soup?

It can, especially silken or soft tofu, if it's stirred too aggressively or cooked at too high a boil for too long. Spooning it in gently, keeping the heat at a simmer rather than a hard boil, and minimizing stirring once it's in the pot all help it hold its shape better while still staying tender.

Why did my egg turn out overcooked?

This usually comes down to timing or heat. Keep the heat at a gentle simmer once the egg goes in, and start checking around the 2-minute mark since the yolk can set quickly once the white is done.

Korean Tofu Soup

Name: Korean Tofu Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 3-4 cups water; 1 teaspoon dashi powder; ½ small shallot, sliced; 2 cloves garlic, minced; 1 tablespoon gochugaru (Korean red chili flakes) (or to taste); 1 tablespoon soy sauce (or miso paste); 1 tablespoon fish sauce (optional); 1½ cups napa cabbage, chopped; ⅓ cup zucchini, sliced; ½ package enoki mushrooms, ends trimmed off and rinsed; 1 pack (12 ounces) silken or soft tofu; 1 egg; 1 teaspoon sesame oil; salt and pepper (to taste); ¼ cup green onion, roughly chopped; 1 teaspoon sesame seeds

Description

Korean Tofu Soup (Soondubu Jjigae) features silky soft tofu, napa cabbage, and mushrooms in a savory, gently spicy broth, finished with a poached egg.

Ingredients

Scale

3-4 cups water
1 teaspoon dashi powder
½ small shallot, sliced
2 cloves garlic, minced
1 tablespoon gochugaru (Korean red chili flakes) (or to taste)
1 tablespoon soy sauce (or miso paste)
1 tablespoon fish sauce (optional)
1½ cups napa cabbage, chopped
⅓ cup zucchini, sliced
½ package enoki mushrooms, ends trimmed off and rinsed
1 pack (12 ounces) silken or soft tofu
1 egg
1 teaspoon sesame oil
salt and pepper (to taste)
¼ cup green onion, roughly chopped
1 teaspoon sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, combine the water and dashi powder. Bring to a gentle boil over medium-high heat, stirring to dissolve the powder.
Stir in the shallot and garlic. Simmer for 1 to 2 minutes until fragrant.
Stir in the gochugaru, soy sauce, and fish sauce. Let the broth simmer for another minute to deepen the flavor.
Stir in the napa cabbage and zucchini. Simmer for 4 to 5 minutes until softened.
Stir in the enoki mushrooms, then gently spoon the tofu into the pot in large chunks. Simmer for 3 to 4 minutes, stirring as little as possible so the tofu stays tender and doesn't break apart.
Crack the egg directly into the soup. Let it cook undisturbed for about 2 minutes, until the white is set but the yolk is still slightly soft, or longer if you prefer a fully cooked egg.
Drizzle with sesame oil, then taste and adjust the seasoning with salt and pepper as needed.
Top with green onions and sesame seeds, and serve immediately while still bubbling hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat to avoid overcooking the tofu and egg.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Korean