Mushroom Soft Tofu Soup
Korean Mushroom Sundubu Jjigae
I used to throw soft tofu straight into broth and wonder why it tasted like nothing. The mushrooms have to brown first, though, I figured that out eventually, because if you just boil them they might as well be wet paper towels. Brown them properly and the whole pot changes.
- Total
- 30 minutes
- Serves
- 2
Recipe
Mushroom Soft Tofu Soup
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 2
Ingredients
Instructions
- 1
Brown the beef
Heat the oil in a small pot over medium-high heat. Add the beef and cook for about 1 minute, until it is mostly browned.
- 2
Cook the mushrooms
Add the onion and king oyster or oyster mushrooms. Cook for 2 to 3 minutes, until the mushrooms begin to soften.
- 3
Add the gochugaru
Lower the heat to medium-low. Add the garlic and gochugaru and stir for about 30 seconds. You want the pepper flakes to mix with the oil without scorching.
- 4
Add the broth
Pour in the broth. Add the soy sauce, fish sauce, and sugar. Bring to a simmer and cook for about 5 minutes.
- 5
Add the tofu
Spoon the soft tofu into the pot in large pieces. Don't stir it too much or the tofu will break apart.
- 6
Finish with the enoki
Add the enoki mushrooms and simmer for another 4 to 5 minutes. Taste and add salt if needed.
- 7
Add an egg, if you want one
Crack the egg into the soup and cook for another minute or two.
- 8
Finish and serve
Add the scallion and sesame oil. Serve with white rice.
Estimated nutrition
Per serving (1 of 2)
- Calories
- 360 kcal
- Protein
- 26 g
- Carbs
- 17 g
- Fat
- 24 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Mushroom Soft Tofu Soup
Nutrition · Per serving (1 of 2)
- Protein
- 26 g
- Carbs
- 17 g
- Fat
- 24 g
360 Cal
Estimated · optional extras excluded
Mushroom Soft Tofu Soup
Brown the beef
Heat the oil in a small pot over medium-high heat. Add the beef and cook for about 1 minute, until it is mostly browned.
For this step
All ingredients · 17
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Frequently Asked Questions
What mushrooms are best for soft tofu soup?
A mix of king oyster mushrooms and enoki mushrooms works especially well. King oyster mushrooms stay firm after simmering, while enoki mushrooms soften and blend into the broth. Other mushrooms that work:
- Oyster mushrooms
- Shiitake mushrooms
- Cremini mushrooms
- Beech mushrooms
- A mixed mushroom pack
Use roughly 6 to 8 ounces of mushrooms total.
Can I make mushroom soft tofu soup without beef?
Yes. Leave out the beef and use about 8 ounces of mushrooms instead.
For a vegetarian version, use mushroom or kombu broth and replace the fish sauce with another teaspoon or two of soy sauce.
Can I use silken tofu instead of Korean soft tofu?
Yes. Korean soft tofu, or sundubu, is usually softer and more delicate, but refrigerated silken tofu is a good substitute.
Instead of cutting the tofu into cubes, scoop it into the soup with a large spoon. It will hold together better and gives the stew the right texture.
How spicy is this recipe?
With 1½ tablespoons of gochugaru, the soup is moderately spicy.
- For a milder version, use 1 tablespoon gochugaru.
- For a spicier version, use 2 tablespoons gochugaru.
Gochujang isn't a direct replacement for gochugaru because it makes the broth sweeter and thicker. If you like the flavor, add about 1 teaspoon along with the gochugaru rather than substituting it completely.
How to keep the broth from tasting watery
Let the mushrooms cook in the broth for several minutes before adding the tofu. That short simmer makes a noticeable difference.
If the soup still tastes weak, simmer it uncovered for another 2 to 3 minutes. You can also add a small amount of soy sauce or fish sauce, but taste first since the broth may already contain quite a bit of salt.
