Korean Soup with Tofu, Spinach and Egg Recipe
This light yet satisfying soup is a bit like a cross between chicken broth with egg and Italian stracciatella soup, but in a Korean version with tofu and spinach. In Korea, similar soups are often eaten for dinner or after a heavy, spicy meal to soothe the stomach. The delicate broth, soft tofu and egg create a comforting dish for cooler days.
A simple, comforting Korean-style soup that combines delicate broth, silky tofu and egg ribbons with spinach, making it both light and satisfying. It is gentle on the stomach yet full of umami flavor from soy sauce and sesame oil.
Chef's tips
Keep the broth at a very gentle simmer when adding the egg so it forms thin ribbons instead of clumping. Taste before adding salt, as different soy sauces vary in salinity. Medium-firm tofu works best here: soft enough to be silky, but firm enough not to fall apart.
How to serve
Serve as a light main dish with steamed rice, kimchi and a small side of pickled vegetables. For a more filling meal, add some cooked noodles directly to the soup just before serving.
Ingredients
- tofu natural, medium firm, cut into cubes - 200 g
- spinach fresh or frozen, leaves - 80 g
- egg lightly beaten in a small bowl - 2 piece
- vegetable broth or light chicken broth - 900 ml
- soy sauce - 20 ml
- garlic finely chopped - 1 clove
- chives chopped - 8 g
- sesame oil - 5 ml
- white pepper or black, to taste - 1 g
- salt to taste, carefully, as soy sauce is salty - 2 g
Preparation
- Pour the broth into a pot and bring it to a gentle simmer over medium heat.
- Add the soy sauce and garlic and cook for 2–3 minutes so the broth develops aroma.
- Add the tofu cubes to the pot and cook for another 3–4 minutes over low heat so the tofu warms through without falling apart.
- Add the spinach. If using fresh, cook for 1–2 minutes until the leaves wilt and turn dark green. If using frozen, cook for 3–4 minutes until completely thawed.
- Reduce the heat to very low. Slowly pour the beaten egg into the soup in a thin stream, gently stirring with a fork or chopsticks in a circular motion to create thin “ribbons” of egg. Cook for another 1–2 minutes until the egg is set.
- Turn off the heat, add the sesame oil and season the soup with salt and pepper to taste.
- Ladle the soup into bowls, sprinkle with chopped chives and serve immediately while hot.
Storage
No storage information available for this dish.
This soup is inspired by simple Korean home cooking—something you might eat late in the evening or when you need a gentle, warming bowl after a heavy meal. It comes together quickly and is easy to adapt to what you have in the fridge.
