Easy Mild Korean Soft Tofu Stew

Discovering the Comfort of Korean Stew

My Favorite is Mild Korean Soft Tofu Stew and I remember the first time I tasted sundubu jjigae, or soft tofu stew, in a small Korean restaurant. It was a chilly evening, and I was looking for something warm and comforting. The server brought a bubbling bowl of stew to my table, and as the steam rose, I could smell the rich aroma of tofu, vegetables, and sesame oil. That first spoonful was magical—silky tofu, hearty broth, and the perfect blend of mild flavors. It wasn’t spicy, just soothing and nourishing, and it instantly made me feel at home.

I remember the first time I tasted sundubu jjigae, or soft tofu stew, in a small Korean restaurant. It was a chilly evening, and I was looking for something warm and comforting. The server brought a bubbling bowl of stew to my table, and as the steam rose, I could smell the rich aroma of tofu, vegetables, and sesame oil. That first spoonful was magical—silky tofu, hearty broth, and the perfect blend of mild flavors. It wasn’t spicy, just soothing and nourishing, and it instantly made me feel at home.

Bringing the Recipe Home

After that meal, I was determined to recreate the dish in my own kitchen. I wanted it to be easy to make and family-friendly, so even kids could enjoy it. I started with the basic ingredients—soft tofu, zucchini, and mushrooms—keeping the flavors mild but delicious. Instead of using spicy gochugaru, I focused on the sesame oil and dashima, which gives the broth a deep, savory taste. I knew this version would be perfect for anyone who loves Korean food but prefers a gentler heat.

Simple, Nutritious, and Customizable

One of the best things about this stew is how easy it is to customize. You can add more vegetables, like spinach or napa cabbage, to boost the nutrition. If you’re a fan of richer flavors, a splash of fermented soybean paste does wonders. I often make this stew on busy weeknights because it takes less than 30 minutes, and I know it’ll be a hit with my family. Plus, it’s healthy and low in calories, which is always a bonus when you want something filling but light.

A Meal for Any Occasion

Now, this Mild Korean Soft Tofu Stew has become a staple in our house, especially during the colder months. It’s the kind of meal that brings people together, served with a bowl of steamed rice and maybe a side of kimchi for those who want a little extra zing. Every time I make it, I’m reminded of that first cozy meal, and it makes me feel connected to the warmth and simplicity of Korean home cooking. Whether you’re new to Korean flavors or just looking for an easy, nourishing meal, this stew is a dish worth trying.

Chef’s Notes-Mild Korean Soft Tofu Stew

• Silken tofu is delicate and can easily break apart when stirring. To avoid this, use a slotted spoon or carefully stir from the edges of the pot.
• Simmer the dashima for a bit longer (up to 10 minutes) if you want a stronger umami flavor in your broth. Avoid boiling it for too long as it can create a bitter taste.
• Gently pour the beaten egg in a slow stream while stirring the stew to create soft ribbons, rather than clumping.
• If you prefer a chunkier texture, use medium-firm tofu instead of silken tofu. However, note that it may slightly alter the creamy consistency of the stew.
• This stew is highly customizable. Add vegetables like spinach or napa cabbage to boost its nutritional value or incorporate thinly sliced meat for a non-vegetarian vers]ion.
• This dish pairs wonderfully with a side of steamed short-grain white rice to soak up the broth.
• If you prefer a soupier consistency, add an additional cup of water or broth. For a thicker stew, simmer with the lid off for a few more minutes before adding the egg.
• For those who need a gluten-free option, coconut aminos is an excellent alternative to soy sauce, maintaining the umami without the gluten.

Mild Korean Soft Tofu Stew

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

96

kcal

Total time

35

minutes

Indulge in the delightful warmth of Mild Korean Soft Tofu Stew, a comforting bowl that brings the authentic flavors of Korea to your home without the heat. Perfect for families, including little ones, this easy-to-make sundubu jjigae combines silky tofu, fresh vegetables, and savory seasonings for a wholesome meal that everyone will love. Whether you’re looking for a quick weeknight dinner or a nourishing dish to share, this soup offers simplicity and satisfaction in every spoonful. Embrace the taste of tradition with a gentle twist, making it an essential addition to your culinary repertoire!

Ingredients

• Soft Tofu

• 2 (11-ounce) silken tofu packages gently cut into cubes

• Fresh Produce

• 1 medium zucchini thinly sliced

• 1 medium onion sliced into half-moon shapes

• 1 pack enoki mushrooms cleaned and trimmed

• Seasonings

• 2 teaspoons coconut aminos or low-sodium soy sauce

• freshly ground black pepper a pinch

• 2 cloves garlic finely minced

• 1 tablespoon sesame seeds

• 1/4 cup finely chopped green onions

• Oils and Eggs

• 1 tablespoon sesame oil

• 1 large egg

• Broth

• 2 pieces dashima (dried kelp) each approximately 2×2 inches

• 2 cups water (add an additional cup if a soupier consistency is desired)

Directions

• Add Vegetables and Tofu – Introduce the sliced zucchini, enoki mushrooms, and cubed silken tofu to the pot. Stir in the minced garlic, coconut aminos or soy sauce, and a pinch of black pepper. Allow the ingredients to cook together for an additional 3-5 minutes, letting the vegetables soften.
• Incorporate Seasonings – Sprinkle the sesame seeds into the stew and continue to boil for another 1-2 minutes, enhancing the dish’s nutty aroma.
• Finish with Egg and Oil – Gently whisk one egg into the simmering soup, cooking for about 1 minute to add richness. Finally, drizzle the sesame oil over the stew and garnish with finely chopped green onions before turning off the heat.

Equipment

• Chef’s Knife
• Cutting Board
• measuring cups and spoons
• mixing bowls

Nutrition Facts

• Calories: 96kcal
• Carbohydrates: 8g
• Protein: 5g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Sodium: 109mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 100mg
• Iron: 2mg

FAQ-Mild Korean Soft Tofu Stew

Can I make this dish spicier?

Absolutely! While this recipe is designed to be mild, you can add gochugaru (Korean red pepper flakes) or a spoonful of gochujang (Korean red chili paste) for more heat. Start with a small amount and adjust to taste.

Is there a substitute for dashima?

If you don’t have dashima (dried kelp), you can use vegetable broth or a small piece of kombu (another type of dried seaweed) to provide the umami flavor.

What if I don’t have enoki mushrooms?

You can use other mushrooms like shiitake or button mushrooms. They will add a different texture and slightly earthy flavor to the stew.

Can I make this dish vegan?

Yes! Simply omit the egg, and your stew will still be rich and delicious. For extra protein, you can add more tofu or some edamame.

How can I store leftovers?

Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if the stew has thickened too much.