One Box Of Soon Tofu Stew

In , , on June 22, 2016 with 2 Comments


Time 40 minutes
Difficulty Easy
Servings 2


1-2 tbsp sesame oil
1 tbsp Korean chili powder (you can find it on Amazon)
3 cloves chopped garlic
1/2 chopped onion
5-6 chopped shiitake mushrooms
1/4 cup sour kimchi (needs to be past the point of serving in its own)
1/2 chopped zucchini
1 tbsp salt
1 tsp miso paste
1 cup mushroom dashi* OR water
1 16 oz. box silken tofu
1/4 serrano chili, sliced thin

One of my favorite Korean stews/soups/chigaes is indisputably soondooboo (or soon tofu) soup.  The silky texture of the tofu, together with its understated brine mix so well with Korean chili powder to create a tangy, spicy, soul-soothing, sinus-clearing concoction that will leave you satisfied and slightly sweaty.

  1.  In a stone pot (or small soup pot), add 1-2 tbsp sesame oil over medium heat.  Add 1 tbsp of Korean chili powder and coat with oil over the heat.  Make sure not to burn the chili (keep the heat at medium and stir constantly).
  2. Add garlic and onions.  Keep stirring until onions are well coated.  Add mushrooms and do the same.  Then add kimchi and finally zucchini.
  3. Add miso paste and stir until all veggies are well coated.  Add generous amount of salt.
  4. Pour mushroom dashi* or water into pot (pour through sieve if you’re using mushroom dashi).  Add silken tofu.  Stir and bring to boil.  Then letter simmer for 10 minutes.
  5. Add chilis as garnish before serving with a lot of rice and a tall glass of water.

*You can make dashi by submerging a handful of mushrooms in 1 cup of cold filtered water for at least 4 hours.