Korean Tofu Soup Recipe

A steaming bowl of Korean tofu soup garnished with fresh green onions and sesame seeds.

Table of content

Facebook
Pinterest

This Korean Tofu Soup Recipe is bold, comforting, and packed with umami. Made with soft tofu, Korean soybean paste, and a silky poached egg.

Pin this Recipe

You know how some meals just stay with you forever? Like, you can still taste them in your head, even years later? That’s exactly what happened when I had my first bowl of soondubu jjigae (aka Korean tofu soup).

It was a freezing winter night, and I’d just ducked into a tiny Korean restaurant, mostly because I couldn’t feel my fingers. The place was packed—always a good sign. I had no idea what to order, so I asked the owner what her favorite dish was. She barely hesitated before saying, “You need the tofu soup.”

Minutes later, a bubbling, fire-red bowl arrived at my table, steam rising dramatically like something out of a food commercial. I took one bite and—wow. It was spicy, deeply savory, rich but light at the same time. The tofu practically melted in my mouth, and the egg swirled into the broth made it silky smooth.

I went back to that restaurant so many times that I eventually befriended one of the cooks, and after months of raving about the dish, she finally handed me a scribbled recipe. “Make it at home. It’s easy.”

She wasn’t wrong. This version is as close as it gets to that unforgettable meal. And now? It’s your turn to try it.

Why You’ll Love This Korean Tofu Soup Recipe?

  • It’s ready in 20 minutes. Perfect for when you need comfort food fast.
  • You control the spice level. Keep it mild or crank up the heat.
  • It’s loaded with umami. That soybean paste (doenjang) is a flavor bomb.
  • The tofu is ridiculously soft. Like a warm hug in soup form.
  • One egg = magic. Trust me, it transforms the broth into something next-level creamy.

A steaming bowl of Korean tofu soup garnished with fresh green onions and sesame seeds.

Ingredient Notes:

This soup is simple, but every ingredient pulls its weight to create that deep, rich flavor.

  • Vegetable Oil – Just enough to bloom the spices.
  • Korean Chile Powder (Gochugaru) – This is where the spicy kick comes from. Adjust based on your heat tolerance!
  • Ground Beef (Optional) – Adds a little richness. Feel free to swap it for pork, seafood, or skip it altogether.
  • Korean Soybean Paste (Doenjang) – Think of it as miso’s funkier, saltier cousin. It brings depth and umami.
  • Water – Basic, but if you want serious flavor, swap it for anchovy broth or dashi.
  • Salt & Pepper – Essential for balancing everything out.
  • Korean Soft Tofu (Soon Tofu) – This isn’t your usual firm tofu! It’s silky, jiggly, and melts into the broth beautifully.
  • Egg – When stirred in, it makes the soup rich, creamy, and irresistible.
  • Sesame Seeds & Green Onion – A nutty, fresh contrast to the bold broth.

Pro Tip:

For a broth that tastes like it came straight from a Korean restaurant, use anchovy broth instead of water. It adds a whole new layer of umami!

Close-up of tender tofu cubes floating in a vibrant red broth, showcasing the spicy essence of the dish.

How To Make Korean Tofu Soup?

Step 1: Sauté the Spices & Beef

Heat 1 teaspoon of vegetable oil in a medium saucepan over medium heat. When hot, stir in 1 teaspoon of gochugaru (Korean chile powder). Let it toast for a few seconds—this helps unlock its smoky depth.

If using ground beef, add 2 tablespoons and cook until browned and fully cooked (about 2-3 minutes).

Step 2: Build the Broth

Stir in 1 tablespoon of Korean soybean paste (doenjang) and let it cook for 30 seconds, coating the beef in all that salty, umami goodness.

Pour in 1 cup of water (or anchovy broth if you’re going all in) and bring everything to a boil. Season with salt and pepper to taste.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Step 3: Add the Tofu & Simmer

Gently add one 12-ounce package of soon tofu, breaking it up into large chunks with a spoon. Reduce the heat and let it simmer for 1-2 minutes, allowing the flavors to blend.

Step 4: The Egg Drop Moment

Take the pot off the heat and immediately crack 1 egg into the soup. Stir gently to break it up slightly—it should create a silky, slightly creamy texture in the broth.

Step 5: Garnish & Serve

Top with 1 teaspoon of sesame seeds and chopped green onion. Serve immediately while steaming hot!

A hearty serving of Korean tofu soup with a side of seasoned vegetables in the background.

Storage Options:

This soup is best eaten fresh, but if you do have leftovers, here’s how to save them:

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Reheating: Simmer on low heat and add a splash of water if needed.
  • Freezing: Not recommended—soft tofu doesn’t freeze well and gets grainy when thawed.

Variations and Substitutions:

Want to make it your own? Here are some easy tweaks:

  • Make it vegetarian: Skip the beef and use mushrooms or extra tofu instead.
  • Add seafood: Shrimp, mussels, or clams give it that classic seafood soondubu jjigae twist.
  • More spice? Add a spoonful of gochujang (Korean chili paste) for even deeper heat.
  • Richer broth: Swap the water for anchovy broth or dashi for a next-level umami boost.

Rich and flavorful Korean tofu soup in a black ceramic bowl, perfect for a cozy meal.

What to Serve with Korean Tofu Soup?

This soup is incredible on its own, but even better with a few Korean side dishes:

  • Steamed White Rice – Helps balance out the spice.
  • Kimchi – That tangy, fermented kick pairs perfectly with the rich broth.
  • Korean Pancakes (Pajeon) – Crispy, savory, and perfect for dipping.
  • Grilled Meat (Bulgogi or Galbi) – Want a full feast? Add some marinated Korean BBQ.

Frequently Asked Questions:

Can I make this soup less spicy?
Totally! Just reduce the gochugaru, or leave it out altogether for a milder version.

Can I use firm tofu instead of soft tofu?
You could, but soft tofu is the magic ingredient here. It makes the soup creamy and luscious.

What’s the difference between doenjang (Korean soybean paste) and miso?
Doenjang is stronger, saltier, and funkier than miso. If you swap it, you might need extra salt.

This Korean Tofu Soup Recipe is warm, spicy, ridiculously flavorful, and so easy to make. Whether you like it mild or fiery, with beef or seafood, this soup is 100% customizable and always comforting.

So tell me—how spicy do you like your tofu soup? Did you add your own twist? Let me know in the comments!

A spoonful of hot tofu soup lifted from the bowl, highlighting the savory broth and fresh ingredients.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Pin it now

Keep the Flavor Coming – Try These:

Rich and flavorful Korean tofu soup in a black ceramic bowl, perfect for a cozy meal.

Korean Tofu Soup Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
This Korean Tofu Soup Recipe is a rich, spicy, and comforting dish featuring soft tofu, Korean soybean paste, ground beef, and a perfectly poached egg. It is a quick and satisfying meal that can be easily customized with seafood, vegetables, or alternative protein choices.
2 Servings

Ingredients

  • 1 teaspoon vegetable oil
  • 1 teaspoon Korean chile powder gochugaru
  • 2 tablespoons ground beef optional
  • 1 tablespoon Korean soybean paste doenjang
  • 1 cup water or anchovy broth for added flavor
  • Salt and pepper to taste
  • 1 12-ounce package Korean soon tofu (soft tofu), drained and sliced
  • 1 egg
  • 1 teaspoon sesame seeds
  • 1 green onion chopped

Instructions
 

Heat the Oil and Cook the Aromatics

  1. In a medium-sized saucepan, heat 1 teaspoon of vegetable oil over medium heat.
  2. Once heated, add 1 teaspoon of Korean chile powder (gochugaru) and stir for a few seconds until fragrant. This step enhances the depth of the spice.

Cook the Beef and Build the Broth

  1. If using ground beef, add 2 tablespoons to the saucepan and cook, stirring continuously, until it is crumbly and browned (approximately 2-3 minutes).
  2. Stir in 1 tablespoon of Korean soybean paste (doenjang), ensuring the beef is well coated. Allow it to cook for 30 seconds to develop a deeper umami flavor.
  3. Pour in 1 cup of water (or anchovy broth for a richer taste) and bring the mixture to a gentle boil.
  4. Season with salt and pepper to taste and allow the broth to simmer for 1-2 minutes.

Add the Soft Tofu and Simmer

  1. Gently add one 12-ounce package of soon tofu, breaking it into large chunks with a spoon.
  2. Reduce the heat to low and let the soup simmer for another 1-2 minutes, allowing the flavors to meld.

Incorporate the Egg

  1. Remove the pot from the heat and immediately crack 1 egg into the soup.
  2. Stir gently to break it up slightly, or leave the egg undisturbed for a more poached texture.

Garnish and Serve

  1. Sprinkle 1 teaspoon of sesame seeds and chopped green onions over the soup before serving.
  2. Serve immediately while hot, ideally accompanied by steamed rice and kimchi.

Notes

To prepare a gluten-free version of this Korean Tofu Soup Recipe, consider the following substitutions:
  • Use a gluten-free Korean soybean paste (doenjang). Some brands contain wheat, so check the label carefully.
  • Opt for tamari instead of regular soy sauce. If adding soy sauce to enhance the broth, ensure it is gluten-free.
  • Choose a gluten-free broth alternative. Instead of anchovy broth, use homemade vegetable broth or a certified gluten-free stock.
By making these adjustments, you can enjoy a delicious, gluten-free version of this comforting Korean soup.
Bitty
Facebook
Pinterest

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Related Categories

Subscribe for email updates

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

< Search Recipes >

Join our community of over 1+ million on social media!

Don't Miss A Recipe! >

Subscribe for email updates

< Must-Try Recipes >

Tasty Swedish Meatball Noodle Bake Recipe

Delicious Leftover Turkey Stuffing Balls – Perfect for Any Occasion!

Queso Mac and Cheese Taco Beef Casserole

Slow Cooker Ravioli Lasagna Recipe

Stuffed Cabbage Rolls

Butter Swim Biscuits