Hearty Vegetable Soon-to-Be Soup
Indulge in the comforting flavors of this delightful vegetable-forward twist on classical Korean soon-dubu jjigae. With a foundation of silken tofu and a medley of vibrant vegetables, this soup is perfect for any day of the week. The use of Korean kochugaru provides a gentle spice that elevates the dish, while the umami from garlic and mushrooms adds depth to every spoonful. Customize the soup with whatever you have on hand, from luxurious meatballs to fresh greens like spinach and zucchini, making it an adaptable recipe for both vegetarians and meat-lovers alike. Whether enjoyed solo or shared with friends, this soup brings warmth and joy to every table. Plus, it’s quick to prepare in just one pot, making cleanup a breeze!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Korean crushed red chili powder
1 1/2 tablespoons (Measure out and set aside.)
Garlic cloves
3 (Minced)
Sesame oil
1 1/2 teaspoons (For sautéing.)
Cabbage kimchi
1/4-1/3 cup (Chopped roughly.)
Sugar
1/2 teaspoon (For flavor balance.)
Salt
1/2 teaspoon (To taste.)
Black pepper
1/8 teaspoon (For seasoning.)
Shiitake mushrooms
1/4 cup (Fresh or dry reconstituted, sliced.)
Green onions
4 (Sliced diagonally.)
Silken tofu
12 ounces (Roughly cut up.)
Water
2 cups (For the soup base.)
Baby Spinach
1 cup (Washed and ready to add.)
Egg
1 (Optional, to enhance richness.)
Meatballs
2-3 (Any kind, optional.)
Sesame seeds
1 teaspoon (Optional, for garnish.)
Instructions
1
Begin by heating a small to medium pot over medium heat. This will help infuse the flavors right from the start.
2
Once hot, drizzle in the sesame oil, then add the minced garlic and chopped kimchi. Stir for about one minute until garlic is fragrant.
3
Sprinkle in the kochugaru and stir for an additional minute to toast the spices and release their flavors.
4
Add the sliced shiitake mushrooms (or button mushrooms) and continue to stir for another minute until they start to soften.
5
Next, incorporate the sugar, salt, black pepper, and sliced green onions. Mix well.
6
Pour in 2 cups of water, then gently add the silken tofu and meatballs (if using). Bring to a boil, allowing the flavors to meld together.
7
Once boiling, reduce the heat to low and let the soup simmer for 15-18 minutes, allowing the tofu to soak up the rich flavors.
8
For a touch of richness, crack an egg on top of the soup. Cover the pot with a lid and cook until the egg is done to your preferred doneness.
9
Finally, sprinkle sesame seeds on top for added texture and flavor. Serve hot and enjoy the wholesome goodness of this delicious soup!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetable Soon-to-Be Soup?
It is a vegetable-forward twist on the classic Korean soon-dubu jjigae, featuring silken tofu, vibrant vegetables, and Korean kochugaru for spice.
Is this soup recipe vegetarian?
The recipe is adaptable for vegetarians; simply omit the optional meatballs to keep it plant-based.
How spicy is this soup?
The soup has a gentle spice provided by 1.5 tablespoons of Korean kochugaru (crushed red chili powder).
What is the primary protein used in the recipe?
The primary protein is 12 ounces of silken tofu, though you can also add an egg and meatballs.
How long does it take to cook the soup?
After bringing the mixture to a boil, the soup should simmer for about 15-18 minutes.
Can I use mushrooms other than shiitake?
Yes, while shiitake mushrooms are recommended for depth, you can use button mushrooms as a substitute.
Is this a one-pot meal?
Yes, the entire soup is prepared in a single small to medium pot, making cleanup very easy.
What kind of oil should I use for sautéing?
The recipe calls for 1.5 teaspoons of sesame oil to help infuse the base with flavor.
How do I prepare the silken tofu?
The silken tofu should be roughly cut up before being added gently to the soup base.
When should I add the kimchi?
Add the chopped kimchi to the pot after heating the sesame oil and sauté it with the minced garlic for about one minute.
What is kochugaru?
Kochugaru is a Korean crushed red chili powder used to provide the signature spice and color in the soup.
Can I add greens to this soup?
Yes, the recipe suggests adding one cup of baby spinach, but you can also use other greens like zucchini.
How is the egg prepared in the soup?
Crack the egg directly on top of the simmering soup, cover with a lid, and cook until it reaches your preferred level of doneness.
What provides the umami flavor in this dish?
The umami depth comes primarily from the garlic, kimchi, and shiitake mushrooms.
How much water is needed for the soup base?
You will need 2 cups of water for the soup base.
Why is sugar included in the recipe?
A small amount (1/2 teaspoon) of sugar is used to balance the flavors of the spicy and salty ingredients.
How many garlic cloves are required?
The recipe requires 3 minced garlic cloves.
What type of kimchi should I use?
The recipe specifically calls for 1/4 to 1/3 cup of chopped cabbage kimchi.
How are the green onions prepared?
The green onions should be sliced diagonally before being mixed into the soup.
What is the recommended garnish?
Sprinkle one teaspoon of sesame seeds on top of the finished soup for added texture and flavor.
Can I use dried mushrooms?
Yes, you can use dry reconstituted shiitake mushrooms; just ensure they are sliced before adding.
What temperature should I use to start the soup?
Begin by heating your pot over medium heat.
Are there meatballs in this soup?
Meatballs (2-3 of any kind) are listed as an optional ingredient for those who prefer meat in their soup.
How much salt and pepper is used?
The recipe uses 1/2 teaspoon of salt and 1/8 teaspoon of black pepper for seasoning.
What makes the soup "soon-to-be"?
It is a play on the name "soon-dubu," which is the Korean term for silken tofu.
Can I make this soup vegan?
Yes, by omitting the optional egg and meatballs, and ensuring your kimchi does not contain fish sauce, the recipe is vegan-friendly.
Should the pot be covered while cooking the egg?
Yes, covering the pot with a lid helps the egg cook evenly to your preferred doneness.
How long do I toast the kochugaru?
Stir the kochugaru in the pot for about one minute to toast the spices and release their oils.
Is this soup served hot or cold?
This soup should be served hot to best enjoy its comforting and wholesome flavors.
How many ingredients are in this recipe?
There are 15 ingredients listed, including optional garnishes like sesame seeds and eggs.