Korean Tofu Soup

Korean Tofu Soup is a comforting and flavorful dish, featuring silken tofu simmered in a spicy, savory broth enriched with vegetables and aromatic seasonings. This vegan version captures the essence of traditional Korean flavors, making it a perfect meal for any time of year.

Ingredients

• Silken tofu - 300 grams
• Vegetable broth - 500 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onion - 2 stalks, chopped
• Carrot - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Spinach - 50 grams
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant, about 1 minute.
2. Add the sliced carrots and mushrooms to the pot, cooking for about 3-4 minutes until they begin to soften.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Stir in the Korean red pepper flakes, soy sauce, salt, and black pepper, adjusting to taste.
5. Carefully add the silken tofu, breaking it into chunks as you add it to the soup.
6. Allow the soup to simmer for another 5-7 minutes, letting the flavors meld together.
7. Add the chopped green onion and spinach, cooking for an additional 2 minutes until the spinach wilts.
8. Remove from heat and serve hot, garnished with extra green onion if desired.

Nutrition

• Calories: 210
• Protein: 15 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from vegetables.
• Low in calories yet filling, making it a great option for weight management.

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