Best 2 Korean Tofu And Vegetable Soup Recipes
Embark on a culinary journey to the heart of Korean cuisine with our delectable Korean tofu and vegetable soup. This comforting and flavorful soup, also known as Sundubu jjigae, is a symphony of textures and tastes that will warm your soul and tantalize your taste buds. Made with soft tofu, an array of crisp vegetables, and a savory broth, this soup is a perfect balance of hearty and healthy.
In this comprehensive article, we present you with not just one, but three variations of this traditional Korean soup. Each recipe offers a unique twist on the classic, ensuring that there's something for every palate. From the simplicity of the basic Korean tofu and vegetable soup to the richness of the seafood version and the spicy kick of the kimchi variation, these recipes cater to a wide range of preferences.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will transport you to the vibrant streets of Korea.
**Recipes Included:**
1. **Basic Korean Tofu and Vegetable Soup:**
- This recipe forms the foundation of our soup journey, featuring a harmonious blend of tofu, vegetables, and a savory broth. Its simplicity allows the natural flavors of each ingredient to shine through.
2. **Korean Seafood Tofu and Vegetable Soup:**
- Elevate your soup experience with the addition of succulent seafood. Shrimp, clams, and mussels join the party, adding a delightful briny essence to the broth and enhancing the overall complexity of the soup.
3. **Kimchi Korean Tofu and Vegetable Soup:**
- For those who love a spicy kick, this kimchi variation is a must-try. The addition of kimchi, a fermented cabbage dish, infuses the soup with a vibrant red color, a tangy flavor, and a pleasant heat that will leave you craving more.
KOREAN SEAFOOD TOFU SOUP (SOONDUBU JJIGAE)
This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!
Provided by smy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h9m
Yield 4
Number Of Ingredients 20
Steps:
- Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
- Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
- Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
- Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 17.5 g, Cholesterol 266.1 mg, Fat 19.5 g, Fiber 3 g, Protein 35 g, SaturatedFat 4.7 g, Sodium 2606.1 mg, Sugar 6.6 g
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use firm or extra-firm tofu: This will hold its shape better in the soup.
- Press the tofu before using: This will help to remove excess water and give the tofu a chewier texture.
- Cut the tofu into bite-sized pieces: This will make it easier to eat and will help it to cook evenly.
- Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good options include carrots, celery, onions, mushrooms, and spinach.
- Use a flavorful broth: This will be the base of your soup, so make sure it has a lot of flavor. You can use chicken broth, vegetable broth, or even water.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.
- Serve the soup hot: This is the best way to enjoy it!
Conclusion:
Korean tofu and vegetable soup is a delicious and healthy dish that is perfect for a cold day. It is also very easy to make, and it can be tailored to your own tastes. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will love. So next time you are looking for a quick and easy meal, give Korean tofu and vegetable soup a try!
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