Sundubu Guksu

Sundubu Guksu is a comforting Korean dish that combines silky soft tofu with chewy noodles in a spicy, umami-packed broth. This dairy-free version is both satisfying and rich in flavor, making it a perfect meal for any time of the day.

Ingredients

• Soft tofu - 200 grams
• Korean wheat noodles (or any thin noodles) - 150 grams
• Vegetable broth - 500 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Spinach - 100 grams
• Mushrooms - 100 grams, sliced
• Carrot - 1 small, julienned
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, bring the vegetable broth to a simmer over medium heat.
2. Add minced garlic and ginger to the broth and let it cook for 2-3 minutes until fragrant.
3. Stir in the gochugaru, soy sauce, and sesame oil, mixing well.
4. Add the sliced mushrooms and julienned carrot to the pot, cooking for about 5 minutes until they start to soften.
5. Meanwhile, cook the Korean noodles according to the package instructions in a separate pot, then drain and set aside.
6. Once the vegetables in the broth are tender, gently add the soft tofu, breaking it into chunks.
7. Add the spinach and let it wilt in the broth for about 2 minutes.
8. Season the broth with salt and pepper to taste.
9. Divide the cooked noodles into two bowls and ladle the hot broth with tofu and vegetables over them.
10. Garnish with chopped green onions and serve immediately.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 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.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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