This Korean tofu soup is made with silken tofu and veggies in a spicy gochujang broth. It’s comforting, healthy, and can be on the table in about 30 minutes.
I came up with this recipe on a cold day when I was craving something warm and spicy to shake off the chill. There’s nothing quite like a big, steaming bowl of soup when it’s gloomy outside. Korean-inspired soups are my go-to for those days when I want something bold but still nourishing.
Ingredients You’ll Need
- Peanut oil
I often use peanut oil because I love its subtle flavor and high smoke point—it handles the heat nicely. But don’t stress if you don’t have it on hand. I’ve also used avocado oil and even plain vegetable oil when I’m in a pinch. Honestly, whatever you have will probably work. - Onion
I like to dice it up fairly small so it melts into the broth. Yellow onion is my standard, but I’ve used red onion too when that’s what I had. - Garlic
I go heavy on garlic because it adds so much depth. If you’re like me and always have that big jar of minced garlic in the fridge, use it! I’ve done it countless times. - Ginger
Freshly grated is amazing here. It brightens the whole soup. Sometimes I cheat and use ginger paste when I’m feeling lazy on a weeknight. - Gochugaru
These Korean red pepper flakes are special—they have a fruity heat. If you’re new to Korean cooking, they’re worth hunting down at an Asian market. But I won’t lie: I’ve used regular crushed red pepper flakes plenty of times. - Low sodium vegetable broth
I always use low-sodium so I can better control the final saltiness. I sometimes use homemade veggie stock if I’ve got it in the freezer. - Gochujang
This is the star. It’s spicy, savory, a little sweet, and totally unique. I always have a tub in my fridge. It lasts forever and adds so much flavor to stews, stir-fries, even marinades. - Soy sauce
I use regular, but low-sodium, tamari, or even liquid aminos are fine. - Rice vinegar
A splash of acid at the end really rounds it out. I’ve subbed apple cider vinegar in emergencies. - Zucchini
This cooks quickly and adds a nice texture. I love adding summer zucchini from the garden. - Shiitake mushrooms
Their savory, umami flavor makes the broth taste richer. I’ll sometimes use baby bellas if shiitakes are too pricey or hard to find. - Fresh spinach
It wilts beautifully right at the end. I’ve also tossed in kale or Swiss chard when that’s what I had on hand. - Silken tofu
It’s super soft and delicate, which makes the soup really comforting. But I’ll be honest—if I have firm tofu in the fridge, I use it too. I’ve even fried it first for extra texture. - Toasted sesame oil
A few drops at the end transform the whole dish with nutty aroma. - Sesame seeds & scallions
They make everything look pretty and add a bit of crunch and fresh flavor on top. I keep these on hand for all sorts of recipes.
How It’s Made
Here’s how I make it on a busy weeknight when I want something quick but cozy:
- Sauté the onion
I heat oil in my trusty soup pot and toss in diced onion. I let it sweat until it softens. This part smells amazing and tells me dinner’s on the way. - Add aromatics
Garlic, ginger, and gochugaru go in next. I always linger over this step, inhaling the warm, spicy aroma that fills the kitchen. - Build the broth
In goes the veggie stock, gochujang, soy sauce, rice vinegar, mushrooms, and zucchini. I bring it to a simmer and let it do its thing while I tidy up or set the table. - Add the spinach and tofu
Once the veggies are tender, I stir in the spinach and gently add the silken tofu. I’m careful here because silken tofu is fragile. I use a big spoon to nudge it in without breaking it too much. - Season and finish
Off the heat, I swirl in toasted sesame oil. It’s that special chef’s kiss moment. Then I taste and adjust—more soy sauce, gochujang, or vinegar if it needs it. - Serve
I ladle it into bowls and sprinkle scallions and sesame seeds on top. Sometimes I serve it with warm rice on the side or a bit of vegan kimchi for a complete meal.
Tip: Don’t be afraid to adjust the spice level. I’ve made it mild for friends who can’t handle heat and fiery for myself when I want to clear my sinuses. It’s super forgiving.
Korean Tofu Soup
This Korean-inspired tofu soup is made with silken tofu and vegetables in a spicy gochujang broth. It's comforting, healthy, and ready in about 30 minutes.
Ingredients
- 1 tablespoon peanut oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon gochugaru (or more, to taste)
- 5 cups low sodium vegetable broth
- 2 tablespoons gochujang (plus more, to taste – up to 4 tablespoons total)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 4 ounces shiitake mushrooms, stems removed, cleaned, and sliced
- 1 small zucchini, quartered and sliced
- 4 ounces fresh spinach leaves (about 2 cups, packed)
- 1 (12.3 ounce / 349 g) package silken tofu, cut into ½-inch cubes
- 1 teaspoon toasted sesame oil
- Salt, to taste
- 2 teaspoons toasted sesame seeds
- 2 scallions, sliced
Instructions
Instructions
- Coat the bottom of a large pot with peanut oil and place it over medium heat.
- Add the onion and cook for about 5 minutes, stirring frequently, until soft and translucent.
- Stir in garlic, ginger, and gochugaru. Cook for about 1 minute, until very fragrant.
- Add the broth, gochujang, soy sauce, vinegar, mushrooms, and zucchini. Increase heat and bring to a boil.
- Lower the heat and let the soup simmer for about 8 minutes, until the mushrooms and zucchini are tender.
- Stir in the spinach and tofu. Simmer just until the spinach wilts, about 2 minutes.
- Remove from heat and stir in sesame oil. Optionally, season with salt to taste. Adjust gochujang, soy sauce, or rice vinegar if desired.
- Ladle into bowls and top with scallions and sesame seeds.
- Serve and enjoy.
Notes
- Start with a smaller amount of gochujang if you're unsure about the heat level. More can be added toward the end of cooking to suit your taste.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 1027mgCarbohydrates: 19gFiber: 3gSugar: 9gProtein: 6g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Leftovers & Storage
I’ve found this soup keeps well for about 3–4 days in the fridge. I often make it on Sunday night and reheat it for lunch during the week.
One note: I don’t recommend freezing it. Tofu changes texture in the freezer and can get unpleasantly spongy. I tried it once and wasn’t thrilled with the result.
If you’re planning for leftovers, I actually like making a double batch. It’s one of those soups that tastes even better the next day when the flavors have had time to meld.
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