Korean tofu soup

    Korean tofu soup

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    3 people made this

    About this recipe: A Korean-inspired soup made by simmering tofu, courgettes and Korean soy bean paste together. The result is a delicious and light soup, perfect for a light lunch or anytime of the day.

    Serves: 6 

    • 750ml vegetable stock
    • 750ml water
    • 2 cloves garlic, coarsely chopped
    • 2 tablespoons Korean soy bean paste (doenjang)
    • 4 spring onions, chopped
    • 1 courgette, halved and cut into 1cm slices
    • 225g firm tofu, drained and cubed
    • 1 Scotch Bonnet chilli, sliced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring vegetable stock and water to the boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the spring onion, courgette, tofu and Scotch Bonnet. Allow soup to return to the boil, then reduce heat to low and simmer for 15 minutes.

    Korean soy bean paste (doenjang)

    Can be found online or in Chinese/Oriental stores.

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    Reviews in English (5)


    This is a delicious soup. You'd probably want to add more bean paste (just put in to your liking-- taste as you go), and while you're at the Asian market, pick up anchovy powder (my package says "Iriko Dashi Shimaya", or you can ask the grocer for the fish powder used in 'TEN-johng-chee-gay'). The friend who taught me to make this soup uses it in hers, and it's a magic ingredient that enhances the flavor of the soup but doesn't make it taste fishy. You only need to add a teaspoon of it or so. Good luck!  -  30 Jul 2010  (Review from Allrecipes US | Canada)


    Think i used the wrong type of tofu as it desintegrated but soup was stil lovely  -  17 Mar 2015  (Review from Allrecipes US | Canada)


    - Rated on  -  14 Mar 2016  (Review from Allrecipes US | Canada)

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