Korean Seafood Tofu Soup (Soondubu Jjigae)

smy

"This is a recipe for a soft tofu soup that has become a favorite. I make this authentic recipe a lot at home and my friends have asked for the recipe. Eat with rice. Hope you like it!"
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Ingredients

1 h 9 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 2606 mg
  • 104%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring chicken stock, kelp, and dried anchovies to a boil in a large pot. Cover and cook over medium heat, about 10 minutes. Strain broth, discarding kelp and anchovies.
  2. Cook pork belly in a large pot over medium heat until browned, 3 to 5 minutes. Transfer to a small bowl; reserve drippings in the pot. Add red pepper flakes; cook and stir until sizzling, about 30 seconds. Return pork belly to the pot. Add strained broth, zucchini, onion, kimchi, serrano chile peppers, ginger, fish sauce, and sugar. Cover and simmer soup until flavors combine, about 15 minutes.
  3. Stir tofu, shrimp, mussels, clams, mushrooms, and garlic into soup. Simmer until mussels and clams have opened, about 5 minutes.
  4. Break tofu gently into chunks. Ladle boiling soup into serving bowls and crack an egg into each. Garnish with green onions.

Footnotes

  • Cook's Notes:
  • Substitute water for the chicken broth, if desired. For added flavor, you can simmer the shrimp shells in the broth in step 1.
  • If you want to keep it healthier, you can substitute the pork belly with olive oil.
  • Do not use red pepper flakes from an American grocery store. They are not the same!
  • Substitute shiitake mushrooms for the button mushrooms if desired.
  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

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