Korean Tofu and Mushroom Soup Recipe
A light yet satisfying soup with delicate tofu cubes, mushrooms, and vegetables in a clear soy–garlic broth. In Korea, simple soups like this often appear on the table alongside rice and a few small side dishes – it’s everyday home cooking. The flavor is a bit like a mild miso soup, but with more vegetables and without the intense taste of soybean paste.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- tofu natural, firm - 300 g
- button mushrooms fresh - 200 g
- carrot medium - 1 piece
- onion small - 1 piece
- leek white part - 0.5 pieces
- garlic - 3 cloves
- water - 1.5 l
- soy sauce - 3 tablespoons
- sesame oil toasted - 1 tablespoon
- salt to taste
- black pepper to taste
- spring onion for serving - 2 pieces
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, drain the water, and pat the block dry with a paper towel. Cut into cubes of about 2 cm.
- Clean the mushrooms and slice them thinly. Peel the carrot and cut into thin half-moons. Peel the onion and slice into thin wedges. Slice the leek into thin rounds.
- Finely chop the garlic or press it through a garlic press. Slice the spring onion thinly and set aside for garnish.
- In a large pot, heat the sesame oil over medium heat. Add the onion, leek, and garlic. Sauté for 3–4 minutes, stirring, until the vegetables soften and become very fragrant but do not brown.
- Add the carrot and mushrooms and sauté for another 3–4 minutes, until the mushrooms soften slightly and release their juices.
- Pour in the water, add the soy sauce, and bring to a boil. Reduce the heat and simmer for 8–10 minutes, until the carrot is tender.
- Gently add the tofu cubes to the soup. Simmer over low heat for another 5 minutes, without stirring too vigorously so the tofu doesn’t break apart.
- Taste the soup and season with salt and pepper to taste. Ladle into bowls and sprinkle each portion with sliced spring onion.
Storage
In fridge:
3 days
Freezing:
No
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na małym ogniu, starając się nie mieszać zbyt mocno, żeby tofu się nie rozpadło. Nie zamrażaj, bo struktura tofu po rozmrożeniu mocno się zmienia.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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