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Oct 4, 2005 05:55 PM

Korean spicy tofu soup

  • l

Does anybody have a recipe? I've had it a couple times, and I love the spicy, complex flavors. Great comfort food.

It cost approx. $9-14 at places I've been, but thought I could make it at home for much cheaper considering the price of tofu.

Or, if you know of a pre-made mix I can buy at any of the many Korean markets, I'd appreciate that as well.

Thank you.

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  1. I've been wondering the same thing. The one I had was reddish, and contained tofu and seafood (tiny shrimp and scallops)

    1 Reply
    1. re: pitu
      Das Ubergeek

      It's called soon dubu or soon tofu and you can generally get the sauce (or powdered dehydrated sauce) at Korean markets.

    2. Sometimes when I'm lazy I just dump a bottle of premade kimchee with some seafood, a can of sodium free chicken stock and a box of cut up silken tofu. If you'd like you can add more spicy Korean red bean paste to the soup and top if off with some green onions.

      1 Reply
      1. re: theSauce

        I make no claims to it being authentic, but what you do is alot like what I do with old kimchee from the frig. Sometimes I like to add pork and oysters. I cook any meat with the kimchee and low sodium broth, then add oysters and soft tofu at the end. Mushrooms or some sliced veggies (carrot onion) and maybe some added Korean dried chili flakes for more heat if needed can be added also. But Kimchee does make good soup stock.

      2. In Tokyo I can get my hands on some nice kimchi and tofu in the market. And as fall settles in, "nabe" season (hot pot) has arrived. On really cold days, I love to put together a kimchi and tofu nabe. Although not the authentic Korean version, it provides the same heat and warms you up. I usually have this with a shochu (rice or black sugar) on the rocks with a splash of water.

        Simply add all of the following ingredients into a pot. Ideally, a portable gas grill on the dining table where you can keep the dish hot. This is a great dish for entertaining.

        napa cabbage
        thinly sliced pork (marbled with fat)
        nira (Chinese chives or green onions to substitute)
        sesame oil
        kochujan (Korean spicy miso - this is key)
        dashi to dilute the soup
        ajinomoto (I like to add some MSG to add umami)

        Towards the end of the meal, when the soup has become rich and concentrated, toss in some raw eggs that have been scrambled. Cook until the eggs just start to set. Take these kimchi scrambled eggs and use as a topping to a bowl of rice.


        Beware - this dish is very addicting.

        Enjoy and happy eating.

        1. My go-to for Korean recipes is linked below. Soon Dubu should be under soups and stews.