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.
Cooking Time: 40 minutes
Recipe Difficulty: Easy
Servings Amount: 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
- 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).
- Add garlic and onions. Keep stirring until onions are well coated. Add mushrooms and do the same. Then add kimchi and finally zucchini.
- Add miso paste and stir until all veggies are well coated. Add generous amount of salt.
- 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.
- 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.