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.
This soup combines the simplicity of everyday Korean home cooking with accessible ingredients you can find in most supermarkets. The clear soy–garlic broth is light yet full of umami, and the tofu and vegetables make the dish satisfying without feeling heavy.
Chef's tips
Don’t rush the first step of sautéing the onion, leek, and garlic – this is where the base flavor of the soup develops. Use good-quality soy sauce and toasted sesame oil, as they make a big difference in such a simple recipe. If your soy sauce is very salty, add it gradually and taste as you go.
How to serve
Serve the soup as a light main course with steamed rice on the side, or as a starter before a Korean-inspired meal with kimchi and simple stir-fried vegetables. Sprinkle with extra spring onion or toasted sesame seeds just before serving for more aroma and texture.
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
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
No storage information available for this dish.
This recipe is inspired by the kind of clear, everyday soups often served in Korean homes. It’s a great way to use up a block of tofu and a few vegetables from the fridge, and it works well both as a quick weekday dinner and as a gentle, comforting meal when you feel like something light but warming.
