Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 4 cups of water
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced zucchini
- 1/2 cup of sliced carrots
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 green onions, sliced
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, bring the water to a boil.
2. Add the onion and garlic and cook for 2 minutes.
3. Add the mushrooms, zucchini, and carrots and cook for 5 minutes.
4. Add the soy sauce, sesame oil, gochugaru, sugar, salt, and black pepper and stir well.
5. Add the tofu and cook for 5 minutes.
6. Add the green onions and sesame seeds and cook for 1 minute.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Total carbohydrates: 10g
- Protein: 10g
Substitutions for ingredients:
- Instead of firm tofu, you can use soft tofu or chicken.
- Instead of mushrooms, you can use any other type of mushroom or omit them.
- Instead of zucchini, you can use any other type of squash or omit them.
- Instead of carrots, you can use any other type of root vegetable or omit them.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of gochugaru, you can use any other type of chili flakes or omit them.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add cooked noodles or rice to make it a more filling meal.
- Add other vegetables like spinach, kale, or bok choy.
- Add seafood like shrimp or clams.
- Add a beaten egg to make it more hearty.
Tips and tricks:
- Use a good quality soy sauce for the best flavor.
- Adjust the amount of gochugaru to your liking.
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Use a slotted spoon to serve the soup to avoid getting too much liquid.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of sesame seeds and green onions on top.
Garnishes:
- Sesame seeds and green onions
Pairings:
- Steamed rice and kimchi
Suggested side dishes:
- Korean-style pickles and steamed vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too spicy, add more sugar to balance it out.
Food safety advice:
- Make sure to cook the soup until the vegetables are tender and the tofu is heated through.
Food history:
- Sogokju-style tofu soup is a popular Korean dish that is often served as a side dish or a light meal.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet
Serving suggestions:
- Serve hot with steamed rice and kimchi.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Korean
Taste: Savory, Umami, Mild, Comforting