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Korean Soft Tofu Stew

Comforting Korean Soft Tofu Stew: Your Spicy Hug in a Bowl

Korean Soft Tofu Stew is a warm and comforting bowl of creamy tofu, vibrant vegetables, and a spicy broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 medium Zucchini cut into bite-sized chunks
  • 1 teaspoon Fine Sea Salt adjust based on stock used
  • 1 tablespoon Vegetable Oil for sautéing
  • 1 tablespoon Toasted Sesame Oil for flavor
  • 1 medium Onion thinly sliced
  • 3 cloves Garlic minced
  • 1 tablespoon Grated Ginger Root fresh is best
  • 1 tablespoon Gochugaru (Korean Red Pepper Flakes) substitute with other chili flakes if needed
  • 4 cups Stock Chicken, Vegetable, or Dashi
  • 2 tablespoons Light Soy Sauce for umami
  • 1 tablespoon Mirin can be replaced with sugar
  • 1/2 teaspoon White Pepper optional
  • 14 ounces Soft Silken Tofu the star of the dish
  • 6 ounces Enoki Mushrooms can substitute with shiitake
  • 2 large Eggs optional for richness
  • 1 medium Green Finger Chilli chopped finely
  • 2 stalks Green Onion (Scallion) sliced thinly for garnish

Equipment

  • heavy saucepan

Method
 

Cooking Steps
  1. Cut the zucchini into bite-sized chunks and sprinkle them with fine sea salt, allowing them to sit for about 10 minutes.
  2. In a heavy saucepan, heat a tablespoon of vegetable oil over medium heat. Add the thinly sliced onion, minced garlic, and grated ginger root, sautéing for about 5 minutes until translucent.
  3. Stir in the gochugaru and continue cooking for about 1 minute, allowing the spices to release their heat.
  4. Pour in 4 cups of stock, then add light soy sauce, mirin, and white pepper. Stir and bring to a boil.
  5. Once boiling, gently add the salted zucchini and soft silken tofu, then reduce heat to a simmer and cook for about 10 minutes.
  6. Add the enoki mushrooms and eggs (if using), cover the pan and let it steam for about 2 minutes.
  7. Ladle stew into warm bowls, topping with fresh green onions. Serve hot with steamed rice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

This stew is customizable with various vegetables and proteins to suit different preferences. Perfect for meal prep and leftovers can be stored in the fridge or freezer.

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