sundubu jjigae (korean soft tofu soup)

Sundubu Jjigae (Korean Soft Tofu Soup)

Serves 2
This delicious soup is spicy, savory, and complex in flavor, yet simple to make. Soft tofu melds delightfully with soft poached egg, savory mushrooms, and briny clams.

Ingredients

  • 4 cups chicken broth
  • 1/4 cup kimchee base
  • Kosher salt, to taste
  • 1/2 daikon radish, peeled, quartered, and 1/4-inch sliced
  • 1/2 yellow onion, peeled and 1/4-inch sliced
  • 1 pound soft silken tofu, cut into 2-inch chunks
  • 2 large eggs
  • 6 Manila clams
  • 1/2 bunch shimeji or enoki mushrooms, bottom of stems trimmed and broken apart
  • 4 green onions, thinly sliced

Optional Ingredients

  • 1 jalapeño, 1/4-inch sliced

Directions

  1. In a medium saucepan, bring broth to a simmer over medium-high heat. Add kimchee base, stirring and tasting as you go, until desired spice level is achieved. Season with salt, to taste.
  2. Add daikon, onion, and a few jalapeño slices (if using). Simmer until vegetables are tender.
  3. Add soft tofu. Crack eggs into center of pot. Add clams and mushrooms. Simmer until eggs are soft-poached, clams have opened, and tofu is warmed through.
  4. Transfer to bowls, top with green onions, and serve immediately.

Nutrition

Amount Per Serving (based on 2 servings)
  • Calories: 320
  • Fat: 0 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Cholesterol: 205.0 mg
  • Sodium: 700.0 mg
  • Carbohydrates: 17.0 g
  • Fiber: 4.0 g
  • Added Sugars: 0 g
  • Sugar: 0 g
  • Protein: 31.0 g