Korean Soup with Tofu and Corn Recipe
A delicate, slightly sweet soup with tofu, corn, and vegetables that’s a bit like a cross between clear broth and a creamy vegetable soup, just in a lighter version. In Korea, such mild soups are often served when someone has a cold or needs something gentle on the stomach. It’s a good choice for a calm evening meal after a long day.
This soup combines the comfort of a mild Korean-style broth with the creaminess of vegetables and the delicate texture of tofu. The corn adds natural sweetness, making it appealing even to those who don’t usually like very spicy Asian dishes. It’s light yet satisfying and easy to digest, perfect for days when you want something warm and gentle.
Chef's tips
Use good-quality vegetable broth, because it forms the base of the flavor. If your broth is mild, don’t be afraid to adjust the seasoning with a bit more soy sauce and pepper. Cut the vegetables into similar-sized pieces so they cook evenly and keep their shape. For extra aroma, you can lightly toast the sesame oil in a separate pan for a few seconds before adding it to the soup, but be careful not to burn it.
How to serve
Serve in deep bowls, topped generously with chopped chives. You can add a small bowl of steamed rice on the side and eat it alternately with the soup, Korean-style. For a more complete meal, serve with kimchi, pickled radish, or a simple cucumber salad with rice vinegar and sesame.
Ingredients
- tofu medium-firm or firm - 300 g
- vegetable broth can be from a cube, but homemade is best - 1.2 l
- corn about 285 g drained - 1 can
- potatoes medium, cut into cubes - 2 pieces
- carrot cut into half-slices - 1 piece
- onion diced finely - 1 piece
- garlic finely chopped - 2 cloves
- vegetable oil for sautéing the vegetables - 1.5 tablespoons
- soy sauce - 2.5 tablespoons
- sesame oil - 1 tablespoon
- salt to taste, carefully because soy sauce is salty - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- chives chopped, for serving - 3 tablespoons
Preparation
- Drain the tofu, pat it dry with paper towels, and cut into cubes about 1.5–2 cm on a side.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but not browned.
- Add the chopped garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Add the diced potatoes and carrot to the pot, mix with the onion and garlic, and sauté for 2–3 minutes, stirring from time to time.
- Pour in the vegetable broth, add the soy sauce, stir, and bring to a gentle boil. Reduce the heat to medium and cook for 10–12 minutes, until the potatoes and carrot are tender but not falling apart.
- Add the drained canned corn and tofu cubes. Stir gently so the tofu doesn’t break apart. Simmer for another 5–7 minutes over low heat.
- Finally, add the sesame oil and season the soup with salt and pepper to taste. If you prefer a more pronounced flavor, add a little more soy sauce.
- Serve the soup hot, sprinkled with chopped chives. You can serve it on its own or with a small portion of rice in a bowl on the side.
Storage
Zupa dobrze się przechowuje, ale tofu po rozmrożeniu będzie bardziej gąbczaste – to normalne. Podgrzewaj na małym ogniu, nie doprowadzając do mocnego wrzenia, aby tofu się nie rozpadło.
