Korean Tofu Soup

Ingredients and why they matter

To make Korean soft tofu stew, you’ll need a few key ingredients to build deep, savory flavor: mushrooms (enoki and shiitake), dried kelp for a rich broth, and sundubu (extra-soft tofu) for that silky texture. Aromatics like garlic and onion layer in depth, while soy sauce, gochujang, and gochugaru bring the signature heat and umami. A splash of toasted sesame oil adds a nutty warmth, while a garnish of scallions and sesame seeds add just the perfect finishing touch.

Full ingredient list and detailed instructions in the recipe card.

• Dried shiitake mushrooms & kombu build a fast, umami-rich base that tastes slow-cooked without actually being slow. If you only have one, keep the mushrooms.
• Gochugaru, Korean red chili flakes, brings heat and depth. Blooming it in oil takes the flavor from raw spice to round and toasty.
• Gochujang adds body and a hint of sweetness. You can skip it if you want something lighter, but I like the complexity it brings. If you bought a new jar of gochujang to make this recipe, make sure to also try out my gochujang tofu and gochujang cauliflower!
• Sundubu (extra-soft tofu) is the star. It soaks up flavor without falling apart—just don’t over-stir.
• Enoki mushrooms are delicate and lightly crunchy. Optional, but fun. You can also use napa cabbage, spinach, or whatever leafy green is in your fridge.

TIPS & TRICKS

Shruthi’s top tips

• Don’t let kombu boil—simmer gently, then remove it. Boiling makes the broth slimy and bitter.
• Bloom the gochugaru in oil with garlic and onion. This opens up its flavor and gives you way more depth.
• Use rehydrated shiitakes from the broth—they’ve already soaked up flavor and work beautifully in the final soup.
• Add tofu last and stir gently. It’s soft and fragile—treat it like burrata in a pasta salad.
• A small pinch of sugar rounds out the spice without making it sweet. I add it almost every time.
• Don’t overcrowd with too many extras—this soup shines because it’s simple. Add-ins are fine, but keep it balanced.
• Toasted sesame oil goes in at the end. Heating it too long dulls the nutty flavor.
• Make a double batch of the broth and freeze it—future you will thank you.

How to make Korean tofu soup

Step 1:
In a medium pot, combine water, dried kelp, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and cook for 10 minutes. Remove the kelp and continue simmering for an additional 5 minutes.

Step 2:
Strain the broth, discarding the solids or slicing the rehydrated mushrooms for later use. Set aside.

Step 3:
In the same pot, heat vegetable oil over medium heat. Add garlic and onion, sauté for 2 minutes until fragrant and translucent. Stir in gochugaru and gochujang, cooking for 1 minute to bloom the spices and release their flavors.

Step 4:
Add soy sauce and sesame oil, stirring to combine.

Step 5:
Pour the prepared broth into the pot, stirring to incorporate the flavors. Bring to a gentle simmer. Add sliced fresh shiitake mushrooms and simmer for 5-7 minutes until tender.

Step 6:
Gently add sundubu (soft tofu) in large chunks, stirring lightly to keep its texture intact. Add enoki mushrooms during the last 2 minutes of cooking. Taste and adjust seasoning with salt and a pinch of sugar, if needed.

Step 7:
Garnish with chopped green onions and toasted sesame seeds. Serve hot with a side of steamed rice and kimchi.

How to serve sundubu jjigae

This Korean tofu soup is a lifesaver on chilly nights—hearty, comforting, and packed with flavor. It’s typically served with steamed white rice and a variety of banchan (Korean side dishes) like kimchi, pickled radish, soybean sprouts, and seasoned spinach. For something extra, add a fried egg or a soft rolled omelet on the side!

Storage and reheating suggestions

Store leftover Korean tofu soup in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, but the soft tofu may break down a bit—still delicious! Reheat gently on the stove over low heat until warmed through.