Korean Soup with Beef Meatballs and Tofu Recipe
A light yet filling soup with small beef meatballs and tofu cubes, somewhere between a clear broth and a delicate stew. In Korea, soups like this are often served as an easy weekday home meal – high in protein, low on fuss. The flavor is mild, so it’s a good dish if you’re just getting used to Korean seasonings.
This soup combines tender beef meatballs, silky tofu, and light vegetables in a clear, comforting broth. It’s easy enough for a weekday meal, high in protein, and mild in flavor, making it a great introduction to Korean-style soups.
Chef's tips
Don’t overwork the meat mixture—knead just until it becomes sticky so the meatballs stay tender. When adding the meatballs to the soup, make sure the broth is gently boiling so they set quickly and don’t fall apart. Use a neutral-tasting tofu (firm or medium-firm) so it holds its shape during cooking.
How to serve
Serve in deep bowls with plenty of broth, vegetables, and a few meatballs in each portion. Add a spoonful of cooked white rice or a handful of cooked rice noodles to make it more substantial. Finish with fresh chives and, if you like, a drizzle of extra sesame oil or a pinch of chili flakes.
Ingredients
- ground beef - 300 g
- tofu - 250 g
- egg - 1 piece
- breadcrumbs - 3 tablespoons
- soy sauce - 3 tablespoons
- garlic - 3 cloves
- ginger - 2 cm
- carrot - 2 pieces
- zucchini - 0.5 pieces
- onion - 1 piece
- vegetable broth - 1.2 l
- oil - 1 tablespoon
- sesame oil - 1 teaspoon
- chives - 2 tablespoons
- pepper - 0.25 teaspoons
Preparation
- Peel and finely chop the onion. Peel the carrot and slice it into thin half-moons. Wash the zucchini and cut it into small cubes. Peel the garlic and ginger, then finely chop or grate them.
- Put the ground beef into a bowl, add the egg, breadcrumbs, 1 tablespoon of soy sauce, half of the chopped garlic and ginger, and the pepper. Knead the meat mixture by hand until it becomes sticky.
- Form small meatballs from the mixture, about the size of a walnut, and place them on a plate.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the carrot, zucchini, and the remaining garlic and ginger. Sauté for another 3–4 minutes, stirring, until the vegetables soften slightly.
- Pour in the broth, add the remaining soy sauce, and bring to a boil.
- Gently place the meatballs into the boiling soup, one by one, trying not to squash them. Reduce the heat to medium and cook for 10 minutes, until the meatballs are cooked through.
- Cut the tofu into cubes of about 1.5 cm. After 10 minutes of cooking, add the tofu to the soup and cook for another 5–7 minutes over low heat so it heats through well but doesn’t fall apart.
- Finally, pour in the sesame oil, stir, and taste the soup. If needed, season with a little more soy sauce.
- Serve the soup hot, sprinkled with chopped chives. You can add some cooked rice to the bowl to make the dish more filling.
Storage
No storage information available for this dish.
This is a great “bridge” dish if you’re curious about Korean flavors but don’t want anything too spicy or intense yet. It feels like a familiar meatball soup, just with a Korean twist from the soy sauce, sesame oil, and ginger.
