Kimchi Tofu Soup (Soondubu)

Warm, comforting, and packed with bold Korean flavors—this Kimchi Soondubu Jjigae (soft tofu stew) comes together quickly and easily at home. With a rich anchovy broth, tangy kimchi, soft tofu, and a perfectly cracked egg on top, this one-pot dish is the ultimate cozy meal. Plus, my simple homemade sauce mixture makes it easy to whip up anytime you’re craving a bubbling pot of spicy, savory goodness.

Ingredients

• 2 tbsp onion, chopped
• 1 tbsp green onion, chopped (plus more for garnish)
• 1 tsp garlic, minced
• ¼ cup kimchi, chopped
• 1–1 ½ cups anchovy stock (or substitute with dashi/veggie broth if needed)
• ⅓ package soon tofu (soft tofu)
• 1 tbsp sauce mixture (see below)
• 1 egg

Sauce Mixture (makes a few servings):

• 1 tsp salt
• 2 tsp sugar
• 2 tsp Korean red pepper flakes (gochugaru)
• 1 tbsp Korean red pepper paste (gochujang)
• 1 tsp sesame oil

Instructions

1. Heat a small pot (or ttukbaegi) over medium heat. Add onion and green onion, sauté 1–2 min until softened.
2. Add garlic and kimchi, cook another 2–3 min until fragrant.
3. Pour in anchovy stock and bring to a boil.
4. Gently scoop in the soft tofu.
5. Stir in 1-1.5 tbsp of sauce mixture. Taste and adjust (add more for spicier, less for mild).
6. Simmer 4–5 min to let flavors meld.
7. Crack in the egg. Cover and cook 1–2 min until the yolk is at your desired doneness.
8. Garnish with extra green onion. Serve hot with steamed rice.

There’s nothing quite like a steaming bowl of soondubu jjigae to warm you up from the inside out. Pair it with a bowl of freshly steamed rice and you’ve got a simple, satisfying, and authentic Korean meal right at home. Give this recipe a try, and don’t forget to share your bubbling pot of comfort in the comments below—I’d love to hear how it turned out for you!