Ingredients with Measurements:
- 1 package of soft tofu (14 oz)
- 1 cup of sliced mushrooms
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of vegetable broth
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms and continue to sauté for 2-3 minutes.
4. Add the gochugaru, soy sauce, and sesame oil and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low and gently add the soft tofu, being careful not to break it apart.
7. Let the soup simmer for 10-15 minutes, until the tofu is heated through and the flavors have melded together.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with thinly sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 900mg
Total carbohydrates: 9g
Dietary fiber: 2g
Sugars: 3g
Protein: 8g
Substitutions for ingredients:
- Instead of soft tofu, you can use firm tofu or even chicken or beef.
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of gochugaru, you can use red pepper flakes or cayenne pepper.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- Add other vegetables such as zucchini, carrots, or spinach.
- Use different types of mushrooms such as shiitake or oyster mushrooms.
- Add seafood such as shrimp or clams for a seafood version.
- Use chicken or beef instead of tofu for a meat version.
Tips and tricks:
- Be careful not to break apart the tofu when adding it to the soup.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Garnish with additional sliced green onions or cilantro for extra flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions or cilantro.
Garnishes:
Thinly sliced green onions or cilantro.
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Steamed rice, kimchi, or a side salad.
Troubleshooting advice:
- If the soup is too spicy, add more vegetable broth to dilute the spiciness.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Sundubu jjigae is a popular Korean stew made with soft tofu and various vegetables and meats. It is a staple in Korean cuisine and is often served as a comfort food.
Flavor profiles:
This soup is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the soup hot with steamed rice and kimchi for a complete meal.
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Region: Korean