Korean Tofu Soup

Name: Korean Tofu Soup
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 cup kimchi; 1 cup kimchi base liquid; 3 tablespoons gochujang; 2 green onion chopped; 1 package silken tofu cubed; 1 package mushrooms enokitake; 2 eggs; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1/2 tablespoon sesame oil; 1 tablespoon sesame seeds

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AARON R.: "Great, used only 1T of gochujang sauce and it was…" Read More

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Ingredients

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4 SERVINGS

1 cup kimchi

1 cup kimchi base (liquid)

3 Tbsp. gochujang

2 green onion (chopped)

1 pkg. silken tofu (cubed)

1 pkg. mushrooms (enokitake)

2 eggs

2 Tbsp. fish sauce

2 Tbsp. soy sauce

1/2 Tbsp. sesame oil

1 Tbsp. sesame seeds

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Reviews(8)

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Tuuli 10 months ago

Turned out surprisingly bland and it was difficult managing with the tofu not coming apart.

AARON R. 2 years ago

Great, used only 1T of gochujang sauce and it was awesome.

Angela Bass 2 years ago

Really spicy but very delish I added noodle because I wanted to and I recommend

Joy Hur 3 years ago

It didn’t taste bad however its flavor resembles kimchi stew more than Korean tofu soup. Kimchi and gochujang overpowered everything so it didn’t resemble the Korean tofu soup I’m used to. But this is just my opinion.

Joshua Bibbee 3 years ago

Great. You don’t really need the egg but it’s a nive addition

Mannie Vuong 3 years ago

Easy and delicious!!! Next time, I’ll be adding more kimchi in it 😊

Windy Benson 3 years ago

Delicious, will make again. Added more eggs.

Kelsey Bae 4 years ago

This recipe is good but I added some frozen seafood and stew beef thinly cut!

Korean Tofu Soup

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Reviews(8)

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