Korean Soft Tofu Soup

• 2 tablespoons vegetable oil
• 1 pound soft tofu, cut into 1-inch cubes
• 1 cup diced zucchini
• 1 cup sliced shiitake mushrooms
• 4 cups vegetable broth
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced
• 1 teaspoon sugar
• 1 teaspoon sesame seeds (optional)

Steps

1. 1 Heat vegetable oil in a large pot over medium heat.
2. 2 Add garlic and ginger, sauté until fragrant, about 1 minute.
3. 3 Stir in zucchini and mushrooms, cook until softened, about 5 minutes.
4. 4 Pour in vegetable broth, bring to a gentle boil.
5. 5 Gently add tofu cubes, ensuring they don't break apart.
6. 6 Whisk together gochujang, soy sauce, sesame oil, and sugar, then stir into the soup.
7. 7 Simmer for 10 minutes, allowing flavors to meld.
8. 8 Sprinkle with sliced green onions and sesame seeds before serving.

Nutrition

Tips

• Adjust the amount of gochujang to control the spice level.
• For a richer flavor, use anchovy stock instead of vegetable broth.
• Serve with a side of steamed rice to balance the soup's spiciness.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.

Serving Suggestions

• Pair with a side of steamed white rice and a simple kimchi salad.
• Enjoy with warm, toasted sesame bread for a delightful texture contrast.

FAQ