Korean Soft Tofu Soup

Korean Soft Tofu Soup

Korean Soft Tofu Soup 66 People saved this recipe.

This spicy soup is perfect for a chilly day and you indulge in the authentic flavours of the broth.

Servings: 6

intermediate Mains Sunrise Silken Tube Tofu (400g)

  • 10 min prep
  • 15 min cook
  • 6 people


  • 2 tubes Sunrise Silken Tube Tofu (400g) sliced into rounds
  • 2 cloves garlic, finely chopped
  • ½ medium yellow onion, sliced thinly
  • 30 mL (2 Tbsp) Korean chili paste
  • 15 mL (1 Tbsp) vegetable oil
  • 500 mL (2 cups) lean beef or pork, thinly sliced
  • 500 mL (2 cups) peeled shrimp (optional)
  • 375 mL (1 1/2 cups) cabbage Kimchi, coarsely chopped
  • 1,000 mL (4 cups) vegetable stock, fish stock or water
  • 15 mL (1 Tbsp) soy sauce
  • 2 green onion, finely sliced
  • 2 eggs


  1. In a medium-sized soup pot, sauté garlic, onion and Korean Chili paste in the vegetable oil for 5 minutes. Be careful not to burn the garlic.
  2. Add in the sliced meat, seafood (if desired) and Kimchi. Cook for 1 minute. Add desired stock or water and soy sauce. Bring pot to a boil.
  3. Carefully add soft tofu and gently stir soup contents so that tofu is heated through. Once soup returns to a simmer, take pot off of heat and add green onions.
  4. Carefully crack in eggs and quickly swirl into soup. Serve immediately with rice.

Calories: 63Fat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 18mgCarbohydrate: 1gProtein: 2gVitamin C: 1%

As per one serving size (379g)