Print

Vegan Soondubu Jjigae without Kimchi (Korean Soft Tofu Soup)

overhead shot of finished vegan soondubu jjigae.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Vegan Soondubu jjigae - Savory and flavor-packed soft tofu soup (without kimchi) that screams comfort food. Enjoy the authentic Korean flavor!

Ingredients

  • 2 green onions, finely chopped, and separate the whites from the greens

  • 1 tablespoon neutral-tasting oil

  • 1 to 2 teaspoons gochugaru (Korean red pepper flakes)

  • 1/4 cup diced onion

  • 1 tablespoon soy sauce

  • 1 teaspoon vegetarian oyster sauce

  • 3/4 cup water

  • 1 to 2 pieces of Kombu (dried kelp)

  • 2 cloves of garlic, minced

  • 1 package of soft tofu 

  • Half of the medium-size zucchini, diced (about 1/3 cup)

  • Salt to taste

  • Cooked rice (for serving)

Instructions

  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 constant stirring. 
  2. As soon as the oil becomes red and 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. The water doesn't seem enough to make the stew but soft tofu contains lots of water so the stew will double the size once tofu and zucchini are added. 
  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. 

Notes

  • Make sure to add onion before the red pepper flakes turn black. Add the onion as soon as the oil becomes red in color and the pepper flakes bubble. Burnt pepper flakes will give you a bitter broth. 
  • Fish out the kombu piece before serving the soup. 
  • You can add any brand or type of soft/silken tofu. They are usually different in size so season accordingly with salt at the end. 
  • For vegetarians, you can add an egg to the soup to make it thicker and richer. Please see the detailed instruction under the Pro Tip section above. 

Find it online: https://www.myeclecticbites.com/vegan-soondubu-jjigae-without-kimchi-korean-soft-tofu-soup/