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Spicy Korean Tofu Soup

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 472

Ingredients

  • 2 green onions thinly sliced (save some for garnish)
  • 1 green chili pepper thinly sliced
  • ¼ yellow onion finely chopped
  • ½ Tbsp. toasted sesame oil
  • 1 Tbsp. vegetable oil
  • 2.8 oz protein of choice ground pork, beef, turkey, seafood
  • 1 ½ cups water
  • 3.5 oz. shiitake mushrooms diced
  • 12 oz. silken tofu
  • 2 large eggs
  • Black pepper to taste

For the seasoning paste:

  • 1 Tbsp. light soy sauce
  • ½ Tbsp. oyster sauce
  • 2 Tbsp. Gochugaru Korean chili pepper flakes
  • 1 Tbsp. minced garlic
  • 1 Tbsp. chicken bouillon powder

Instructions

  • In a small bowl, add soy sauce, oyster sauce, Korean chili pepper flakes, minced garlic, and chicken bouillon powder. Mix until combined.
  • In a medium thick-bottomed pot, heat sesame oil and vegetable oil over medium heat. Add onion and green onion and sauté for 2 min or until fragrant.
  • Add your protein of choice and half of the chili peppers. Stir often so that the meat cooks evenly. Reduce the heat to low and add the seasoning paste. Stir-fry for about 3 minutes, but be careful not to burn it.
  • Now add the water and increase the heat to medium-high. Bring to a boil and add the diced shiitake mushrooms. Let cook for about 1 minute.
  • Add the silken tofu and break it into large chunks. Cook for another 1-2 minutes.
  • Bring to a boil and crack the eggs on top of the stew. Let it cook for 1-2 minutes.
  • Remove from the heat and garnish with green onions, chili peppers, and black pepper to taste. Serve with hot fluffy rice and kimchi. Dig in!

Video

Nutrition

Calories: 472kcal | Carbohydrates: 22g | Protein: 27g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 216mg | Sodium: 2735mg | Potassium: 1022mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4775IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 6mg