Vegan Korean Tofu Soup Recipe
You won't miss the meat in this vegan Korean soft tofu soup recipe, aka soondubu jigae. The addition of silken mushrooms and richly flavored broth make this soup warm, cozy, and creamy as can be.
- 1 c vegetable stock
- 1 square kombu 2x2" square or approximately 1 gram
- 1 tsp neutral cooking oil
- 1 package Korean soft tofu 14 oz package
- 1 tsp Korean red chili flakes
- 1 ea green onion chopped, green and white parts separated
- 1/2 tsp mushroom seasoning
- 1 tsp tamari or soy sauce
- 4 ea oyster mushrooms
- 1/4 package enoki mushrooms 3.5 oz package
Heat vegetable stock to a boil. Pour over kombu and set aside to allow the kombu to rehydrate for about 5 minutes. Slice the kombu for garnish if desired.
Heat saucepan over medium heat. Add oil, Korean chili flakes, and white part of the green onion. Stir for about 30 seconds to allow the onion to cook and chili flakes to bloom. Add the oyster mushrooms and stir for 30 seconds longer.
Add the vegetable/kombu stock, tofu, mushroom seasoning to the pot. Bring to a simmer, and cook for 3-4 minutes until tofu is heated through. Stir to break up the tofu.
Add enoki mushrooms and sliced kombu on top, and simmer for another 30 seconds to a minute until enoki mushrooms are heated through. Garnish with remaining chopped green onion.
If you can't be bothered with all the above steps, you can just dump everything in a pot, bring to a boil, and eat.
Calories: 284kcal | Carbohydrates: 18g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 1331mg | Potassium: 791mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1094IU | Calcium: 123mg | Iron: 4mg