Packed with silken tofu, veggies, and a spicy broth that’s sure to comfort and satisfy.Ingredients:
Directions:
Heat sesame oil in a large pot over medium heat. Add minced garlic and diced onion, sauté until fragrant and onions are translucent, about 3-4 minutes.
Stir in Korean red pepper flakes (gochugaru) and Korean fermented soybean paste (doenjang), cook for another 1-2 minutes to release their flavors.
Pour in vegetable broth and bring to a simmer.
Add cubed silken tofu, sliced mushrooms, sliced zucchini, and chopped kimchi to the pot. Let it simmer gently for about 10-15 minutes until the vegetables are tender.
Season the soup with sugar and salt to taste. Adjust seasoning if necessary.
If desired, crack an egg into the soup and let it poach until the whites are set but the yolk is still runny, about 3-4 minutes.
Garnish with chopped green onions before serving.
Enjoy your comforting bowl of Korean Tofu Soup (Soondubu Jjigae)! 🍲✨