Korean Silken Tofu Soup (Soondooboo Chigae) – A Flavorful Vegan Recipe

Korean silken tofu soup, known as Soondooboo Chigae, is a delightful dish that’s both flavorful and comforting. Created by Dr. Suyin Lee, co-founder of Plant Docs, this recipe was a hit at one of their cooking classes and quickly became a favorite. With its rich broth, tender silken tofu, and savory shiitake mushrooms, this soup offers exciting new flavors with a touch of Korean spice. It’s easy to make and perfect for a cozy, plant-based meal.

Why Try Korean Silken Tofu Soup?

Soondooboo Chigae is a fantastic dish for anyone seeking a warm, comforting soup that’s packed with protein and umami flavors. The silken tofu provides a soft texture, while the shiitake mushrooms and garlic infuse the soup with savory depth. For those who enjoy a bit of spice, adding Korean red pepper powder or gochujang brings a balanced heat that complements the other ingredients.

Ingredients

To make this flavorful Korean soup, you’ll need:

• 1 block organic silken tofu, drained

• 1 small white onion, diced

• 3 garlic cloves, minced

• 2 scallions, sliced thinly

• 2 tbsp low-sodium soy sauce

• 3 tbsp mild miso

• Optional: 1 tsp dried Korean red pepper powder (Gochugaru) or 1 tsp-1 tbsp Korean spicy soy paste (Gochujang)

• 8 dried shiitake mushrooms, rehydrated in 3 cups hot water or vegetable broth (save liquid)

• Fresh shiitake mushrooms can be used instead

Directions

1. Sauté Onions and Garlic: In a large pot, sauté the diced onions and minced garlic in a little vegetable broth or water over medium heat for about 3-5 minutes, until translucent.

2. Add Broth and Mushrooms: Add 3 cups of the mushroom broth (from rehydrating the shiitake mushrooms), sliced mushrooms, and soy sauce. Bring the mixture to a boil.

3. Combine Miso: In a small bowl, combine the miso with a bit of the hot broth to create a smooth paste. Stir this mixture back into the soup along with the Korean spice of your choice (Gochugaru or Gochujang).

4. Add Tofu: Gently place the block of silken tofu into the soup. Stir lightly to break up the tofu into soft chunks. Add more broth if needed.

5. Simmer: Lower the heat and simmer the soup until everything is heated through. Optionally, you can add a cornstarch slurry if you prefer a thicker broth.

6. Serve: Garnish with thinly sliced scallions and serve hot.

Customizing Your Soup

• Add more veggies: Try adding spinach, bok choy, or zucchini for extra greens.

• Make it spicier: Adjust the amount of Gochugaru or Gochujang to suit your spice level.

• Switch up the mushrooms: If you prefer fresh mushrooms, cremini or button mushrooms work well too.

This vegan Korean silken tofu soup is a delicious way to enjoy the bold, savory flavors of Korean cuisine. It’s easy to prepare and perfect for those who want to explore new plant-based dishes with minimal effort. Enjoy a bowl of Soondooboo Chigae and discover the comfort of this umami-rich soup!