Vegan Soondubu Jjigae (Korean Soft Tofu Soup Recipe - without Kimchi)

Learn how to make vegan soondubu jjigae — a cozy Korean soft tofu soup recipe without kimchi. Easy, comforting, and full of flavor!

Vegan soondubu jjigae (Korean soft tofu soup) is one of my favorite comfort foods — silky, nutty tofu in a rich, flavorful broth that’s perfect with a big bowl of rice. I wanted to create a vegan version that stayed true to the flavors I grew up with, without relying on kimchi, and this recipe is exactly that — bold, cozy, and so satisfying.

What is Soondubu Jjigae?

"Soondubu" (Pronounced Soon-doo-boo) means soft, silken tofu, and "Jjigae" means stew in Korean. It is a spicy Korean stew that’s comforting, flavorful, and packed with silky tofu, vegetables, and bold broth. It’s one of Korea’s most beloved home-cooked dishes, and it’s usually made with kimchi, seafood, pork, or beef - but traditional versions aren’t vegetarian because of the broth and kimchi.

Why You’ll Love This Vegan Soondubu

• Cozy, bold, and full of authentic flavor — no kimchi or meat needed
• Silky tofu and savory broth with just the right amount of spice
• Easy to make at home in about 30 minutes
• Completely plant-based and satisfying enough for everyone

Ingredients 

• Soft tofu or silken tofu - Korean people use their signature cylinder tube of soft tofu and that's what I am using in this recipe. However, I have used Japanese soft tofu and extra soft tofu at a local grocery store. As long as you are using soft, silken tofu, you can follow this recipe. The only difference between them is the size. But I assure you that you can use any one of them and seasoning accordingly at the end. 
• Vegetables - I use onion and zucchini. 
• Aromatic and spice - Green onion, garlic, and Korean red pepper flakes are used to build the signature flavor in the broth. 
• Kombu (dried kelp) - Kombu helps develop a deeper umami flavor. You can take the kombu out before serving the soup. 
• Seasoning - I use soy sauce and vegetarian oyster sauce. Vegetarian oyster sauce is my secret ingredient. It gives the soup pleasant sweetness as well as a great umami flavor without overpowering other ingredients. 

How to make vegan soondubu jjigae

1. Add the white part of the green onion, Korean pepper flake, and the oil to a pot without turning on the heat. Turn on the heat and cook the green onion and pepper flake with frequent stirring. 
2. As soon as the pepper flakes bubble, add the onion. Stir to cook. 
3. When the onion turns translucent, add the soy sauce and vegetarian oyster sauce. Let the sauce bubble for 30 to 45 seconds. 
4. Add the water and dried kelp.
5. When the stew comes to a boil, add the minced garlic and soft tofu to the soup.
6. When the soup comes to a boil, add zucchini. Place a lid and continue to boil for 3 to 5 minutes until the zucchini cooks. 
7. Add the green part of the green onion to the soup and give it a quick stir. Remove the pot from the heat. Season with salt, if needed. 

Helpful Tips & Customizations

• If you are not a fan of spicy food, reduce the amount of Korean red pepper flakes to 1 teaspoon or less. 
• When cooking the Korean pepper flakes in oil, cook it with frequent stirring and add the onion as soon as the oil turns red and the pepper flakes bubble. You don't want to burn the pepper flakes. Burnt pepper flakes are black and it will give your soup/stew a bitter taste. 
• When adding the soy sauce and vegetarian oyster sauce, make sure to cook them for 30 to 45 seconds. Unlike Korean pepper flakes, you are essentially caramelizing the sauce a little bit before adding the water. This step will help you develop a deeper umami flavor. 
• Feel free to add your favorite types of mushrooms. Please note that mushroom contains lots of water so season accordingly with salt. 
• For vegetarians, you can add an egg to the soup at the end. Adding an egg to Soondubu is classic in almost all Korean soondubu dishes. If you are using a Korean clay pot like me, you can add the egg when you add the green part of the green onion. The clay pot is excellent at containing heat. So the residual heat from the clay pot will continue to cook the egg. However, if you are not using the clay pot, I recommend cooking the soup for a couple more minutes until it reaches your desired doneness. You can give it a quick stir to break the yoke. Adding an egg will thicken the soup and add richer broth. 

Frequently asked questions about Soondubu Jjigae

What do you serve vegan soondubu jjigae with?

• Rice - Traditionally Korean enjoy the stew with cooked short-grain sushi rice. 
• Kimchi - Kimchi is a "must" at any Korean dinner table. Here is my vegan kimchi recipe!
• Stir-fried kimchi - This is another way to enjoy fermented sour kimchi. It is quickly stir-fried and tames the funk of sour kimchi a little. 
• Seitan bulgogi - Bulgogi is another popular Korean dish. I'm using seitan to create a vegan version of bulgogi.
• Spicy braised potato and shishito pepper - This is one of my family's favorite. It's sweet, spicy, and super addicting. It makes a perfect side dish (banchan) for any Korean meal! 

If you’re stocking up to make this comforting vegan soondubu jjigae, don’t forget to check out my Vegan Korean Pantry Essentials for plant-based staples, or explore my full Korean Pantry Guide for everything you need to cook Korean meals at home.

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