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soft tofu soup recipe

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Author: Emily Madona
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

This quick and easy soft tofu soup features a rich, savory broth with a unique creamy peanut butter and gochujang swirl, delivering deep flavor and satisfying comfort in under 30 minutes. The silken tofu melts in your mouth for a perfect weeknight meal.

Ingredients

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450 g extra-soft silken tofu, drained
15 mL vegetable oil
3 cloves garlic, minced
15 g fresh ginger, grated
2 scallions, white and green parts separated
30 g gochujang (Korean chili paste)
15 mL soy sauce
5 g granulated sugar
700 mL vegetable stock
120 mL water
100 g shiitake mushrooms, sliced
1 small zucchini, thinly sliced
2 large eggs (optional)
For the Creamy Gochujang Peanut Swirl:
60 g natural creamy peanut butter
15 g gochujang
7.5 mL soy sauce
5 mL toasted sesame oil
5 g granulated sugar
45 mL hot water (or more as needed)
For garnish:
10 mL toasted sesame seeds
remaining green scallions

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Instructions

Prepare Peanut Swirl: In a small bowl, combine peanut butter, gochujang, soy sauce, sesame oil, sugar, and hot water. Whisk vigorously until smooth and drizzly; set aside a portion for garnish.
Sauté Aromatics: Heat vegetable oil in a pot over medium heat. Add minced garlic, grated ginger, and white scallion parts. Sauté for 2-3 minutes until fragrant.
Build Flavor Base: Stir in 30g gochujang, 15mL soy sauce, and 5g sugar. Cook for 1 minute, stirring constantly to toast the gochujang.
Simmer Broth: Pour in vegetable stock and water. Bring to a gentle simmer, then reduce heat, cover, and let simmer for 5 minutes to combine flavors.
Cook Vegetables: Add sliced shiitake mushrooms and zucchini to the simmering soup. Cook for 3-5 minutes until tender-crisp.
Add Tofu: Gently add drained silken tofu to the pot. Using a spoon, break the tofu into large chunks directly into the soup. Simmer for 2-3 minutes just to heat through, avoiding vigorous stirring.
Serve and Garnish: Ladle hot soup into two deep bowls. Crack one egg into each serving bowl, if desired. Drizzle with reserved peanut swirl, toasted sesame seeds, and remaining green scallions.

Notes

To prep ahead, prepare the broth (steps 1-4) and store for up to 3 days. Add vegetables and fresh tofu when ready to serve. Leftovers may be stored for up to 2 days, but the tofu texture changes upon reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Simmering
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 27 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 180 mg

Soft Tofu Soup Recipe