This is a soup that will restore your superpowers. It is my attempt to pound the chest of springtime and blow into its mouth to see if the heart starts beating again. The boiling temperature at which it is served, plus the red and green chili peppers will make you sweat– a great superhero reminder that you are alive. It warms you up from the inside out with spices, veggies, meat, seafood and soft tofu along with a little seaweed for good measure. It’s spring’s encouragement. Whenever I need a pick me up during the long workday, I go to Koreatown and order this soup hoping that it will be my encouragement too. And now I’ve carefully curated its restorative powers in my own kitchen.
This post is special for me in a way because I’ve never collaborated with other bloggers on a common theme. I’m throwing a rope ladder across the internet void and cultural gaps and trying to make the world a little smaller. So when Sofia, whose versatile and interesting blog Papaya Pieces and Shanna, the talent behind Curls & Carrots, reached out to Liz (of the incredible Food for Fun) and me to join their ingredient of the month post, it was difficult to say no. This month’s star is tofu. I had been wanting to make this soup for so long and what better excuse than to do it for these intrepid ladies who all have a feature on tofu today as well.
Despite my social nature, I’m normally a lone ranger, especially when it comes to writing. But one of the greatest joys of writing here is the spectacular inspiration that comes through this huge community of people who are interested in food, culture and art. It’s helped me to recognize that living itself is an art form and that we all lead by example and follow the examples before us. It’s also a huge comfort to know that we do not cook or live in a void.
So about the soup:
- It will not be too fishy if you follow this recipe, but you can certainly make it without some of the fish (see below).
- It may be one of the best things I’ve made all year.
- Make it and enjoy!
Korean Tofu Soup–Soondubu-jjigae 순두부찌개
Adapted from Maangchi with guidance from my dear friend, Kevin.
Ingredients:
- 12 dried anchovies (These are usually sold in huge bags so you can also use fish stock)
- 1/3 cup of kelp
- half onion
- 5 cloves of garlic
- 3 shiitake mushrooms (dried). I used fresh and just doubled the amount for flavor.
- 100 grams of beef (I’ve found that the Korean market sells very high quality beef, often better than the grocery store)
- 1 cup of mixed seafood
- 3 large shrimp (optional, but good)
- 2 green onions
- 1 green chili pepper (Korean if possible, as they’re a little less spicy)
- 2-5 tbs of hot pepper flakes (Korean hot pepper flakes/powder are different than regular red pepper flakes. They’re less spicy)
- olive oil
- sesame oil
- 2 tubes of soon du bu (soft tofu)
- 2 tbs of fish sauce
- 2 eggs
Directions:
Prepare stock by pouring 5 cups of water into a pot and add 12 dried anchovies after removing intestine part. Or you could use fish stock. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil over high heat. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
Set aside the stock and take out the mushrooms and chop them into small pieces.
Heat your earthen ware (or ceramic pot) on the stove over medium heat and put 2 ts of olive oil. Chop 100 grams or 1/3 pound of beef and put it into the pot and stir it. Add the chopped shiitake mushroom and stir it. Add 2 tbs – 5 tbs (see below for a guide) of hot pepper flakes and keep stirring for 1 minute.
A Tip on the heat:
- 2 tbs—mild
- 3 tbs—medium
- 4 tbs—hot (I went for this and it was really perfect)
- 5 tbs (1/4 cup)—crying and sweating hot
Pour 2 cups of the stock you made. It should be sizzling. Add 1 cup of mixed seafood and 3 shrimp. Add 2 tbs of fish sauce. Cut the 2 tubes of Soon du bu (soft tofu) in half and squeeze it out into the pot. Break the tofu with a spoon several times in the pot. When it boils, add 2 chopped green onions and 1 green chili pepper.
Serve with a raw egg and have your guests crack the egg into the bowl and mix. Drizzle some sesame oil before serving. Serve with rice, garlic shoots, lotus root or any number of Korean delicacies.
love it! Enjoying different takes on tofu 🙂 Liking the idea of a superpower soup very much.
Liz, I love yours too! I’m so happy to see how each of us approached this task differently. It’s kind of cool to see. I’m going over to your page right now 🙂
Hi Amanda! I’ve never made anything Korean before, this looks so impressive. I wish our T for Tofu section was in direct and not so far away from each other 🙂 xx
Querida Sofia, I’ve saved responding to you for next to last. Thank you so much for inviting me to do this with you. You and Shanna were so sweet, supportive and flexible. From reading your blog, I thought I’d really enjoy chatting with you, but your invitation was so flattering and all of our chats in between confirmed what a cool person you are. Gracias por compartir esa experiencia conmigo y por todo el apoyo durante la gripe del estomago de mi esposo. Besitos.
Querida Amanda, hey , de nada, nos encanta tu blog asi que es un placer para nosotras! Ah, lo del gripe de estomago creo que nos viene natural ya que el marido de Shanna es medico y yo tengo un “background” de farmacia 😉 Espero que quieres hacer “U” también! Besitos
I’m not a fan of tofu, but that looks so good I’d eat it and I’m sure, ask for more 😉
Thanks, MD. There’s plenty of fish and guts and meat in there that should satisfy your palate. 🙂
You know me so well 😉
Well if something could swoop in and breath in some life, it is this. Feeling more alive just reading your post.
What a sweet thing to say. Sometimes it takes a good soup. Is it weird that I’m really touched by reading some of these comments, like yours. 🙂
Now why would that be weird, silly girl?
See, I was wondering where my superpowers had gone! Can’t wait to try your recipe and see what they actually are. Maybe telekinesis? 😉 🙂
Im sure they are cool. I think I can see a few of my own super powers reemerging. 🙂
This looks fabulous Amanda.You always have such interesting food combinations. No one would be bored at your house.
Thanks, Jovina. You are so sweet. If I can’t travel the world I make the world come to me. You are the Italian expert!
Gosh, Amanda. The ingredients in this soup won me over, particularly the anchovies, kelp, shiitake mushrooms and pepper flakes. The photos sell the soup: the dish looks delectable. I loved reading about how this soup has been integral in your life as an after-work pick-me-up. I think you are much more of a collaborator than you give yourself credit for. You have been a friend, ally and “cooking companion” to many bloggers. Thank you for sharing your writing, recipe and story with us. Best, Shanna PS I do hope the hubby is completely recovered! This soup will wake up his immune system for sure! It’s got a kick. 🙂
Shanna, this is such a sweet comment. You seriously just made my night. You’ve been such a pleasure to work with and you guys were so accomodating with the stomach bug. He’s feeling much better. Thanks so much. He said this was his second fav or fav tied with the beetroot burgers. So I’m glad you guys roped me in 🙂 un abrazo muy fuerte.
Egualmente, Amiga; un abrazo muy fuerte. 🙂 I did love that post on beet burgers; the color were gorgeous in the photographs. I see some in my near dinner future. I do wonder what we are going to do for “U”?!
Yummy!
🙂 Thanks.
Do you live on 32nd Street? 😉 Looks absolutely delicious. I love the pic of the chili flakes in the spoon.
Close, Michelle! I’ve heard the ktown in nyc is way more expensive than in L.A. I try to go at least twice a month but lately I’ve been calling on extra superpowers.
Looks lovely. Too lazy to make it so I will try to find a good restaurant to savor this soup. Beautiful pictures!
Thanks, Aunt Sue. So nice to hear from you. I hope you and mom are having a good time in sunny Florida. I’m so jealous of the break and good weather. Xo
This looks wonderful Amanda and your photographs are works of art.
Thanks so much. I saw you released a gorgeous post recently on lentils. Can’t wait to go over and see what you’re up to.
Hey, I want to gain superpowers, I don’t have any! Think this soup will give me a few? Looks delicious, Amanda, and as always, your photos are beautiful! XOXO
Of course you do, Angie. Look at your blog!!! Your powers are evident to me. This soup would surely help you see them!
I ditto that.
🙂
What a great soup, I’m feeling stronger just looking at the ingredients!
Aw. Thanks so much. It’s restorative for sure!
Wow, Amanda. This looks amazing. I know almost nothing about Korean food but this soup sounds incredibly satisfying and healthy too. I love the spices in it (though I have never tasted Korean pepper). I am sure it is nice to have Koreatown close by, but making such a special dish at home must be so satisfying!
Thanks, Darya. I really didn’t know much about Korean food either, but New York makes it easy. It’s kind of addictive. Apparently this is the best thing I’ve made all year and a lot of Korean ingredients come in bulk so I can make it again and again. I hope you’re doing well and you’re getting through Chapter 3!
This looks delicious – thanks for sharing the recipe!
Thanks for your comment. I love your star anise photo! I’ve been looking to make a pho with star anise 🙂
Oh, I’m sure that would be delicious!
Your description had already won me over, but the photos sealed the deal. I need some superpowers this week, and this looks absolutely restorative and invigorating. Thanks for such an inspiring post!
Thanks as always for your kind words. You would love this!
I went for pho last night, but still feel incredibly unsatisfied, which is not usual after my pho visits. Apparently, it did not have the heat to generate superhero powers that I needed to move through a long, hard week. This Korean tofu soup sounds absolutely delicious, and I love how packed it is with mushrooms, seafood, kelp, eggs, and tofu. Lovely photos, too!
Aw that is unusual fir pho! Maybe you’re craving the spice and seafood. This was oddly easy to make. It was better on day two because everything got to summer longer, but this is totally a weekday meal.
This sounds absolutely delicious. Korean food is wonderful (plus you get to eat kimchi with it). Funny, I’ve had kimchi soup before, but never this, which sounds like it ought to be equally common. Love the beef and shrimp combo. As usual, great pics. Ken
Thanks so much, Ken. I love kimchi and this is very much like the kimchi stew which is my other go to. There’s one more for sick days with beef and rice cakes and noodles and no spice but very hot. They just bring you back to yourself.
My superpowers could do with a little help – this looks and sounds amazing!
Aw. Who’s dont? Thanks so much.
Looks like just the thing to wake you from a winter hibernation!
Totally, Mary Frances! It certainly does.
This looks delicious and perfect for a cold day! I must try making this for my fiance–he constantly craves soondubu. Thanks for sharing!
Oh nice! It’s easy if you can get the ingredients. He will love it. Thanks for stopping by.
Wow Amanda…Korean! This is beautiful. Your adeptness with all types of culinary endeavors is so impressive. What a joy to visit your blog and read your posts. Beautifully written.
Your comments always make me so happy and reaffirm why I do this. If I can’t go into the world as far as I want I have to bring the world to me. And what a true joy that is. Thanks for your kind words as always.
Wow, Manda! I must’ve missed my invitation to taste this soup in the mail! 😉
Jaja! Gracias!
Nice! Haemul sundubu is one of my favorite Korean dishes EVER and I’ve tried somewhat unsuccessfully to make it several times, but my version is still far from blog-worthy… the broth is so tricky to nail… (but of course I’ve been trying things like substituting vegetarian dashi rather than just sucking it up and using anchovies). Yours looks so good!
Thanks, Allison! I think I saw a similar recipe on your blog a few months back. I love all of your Asian inspired dishes. I think it should still work without the anchovies, maybe if you double up on kelp…that can be pretty seafood tasting. The broth definitely takes some tries. And it tastes different the next day too…and each time you make it depending on measurements.
Yep, I posted a recipe for Doenjang Jjigae, but I haven’t posted one for Sundubu Jjigae… yet! (It’s much easier to make a delicious broth with doenjang, since—like miso—the paste contains basically all the flavor you need for the broth.) I think you’re right that it probably just takes some tries. I should get started trying soon so I can post one in time for next winter! 🙂