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This vegan sundubu jiga (Korean tofu stew) is a meat-free version of a traditional favorite made with vegetables, kimchi, and silken tofu. It’s the best way to warm up on a cold night.
What is Sundubu Jiga?
Sundubu Jiggae is a classic Korean tofu stew. This is my personal favorite dish whenever I’m feeling under the weather because it’s comforting, comforting, spicy and really helps warm up the body. Also, many tofu houses (restaurants specializing in Korean tofu stew) often have vegan options on the menu, made with veggie broth. It is usually served in a stone bowl (called tukbayegi) so it still sparkles when it hits the table. It is usually served with rice and kimchi. Often, the soup is served as a single serving in a clay pot, but this recipe is enough for 2 people, so share it with loved ones.
Although many sundubu recipes are made with an anchovy, seafood, or beef-based broth base, you can easily make it vegan with homemade dashi or vegetable broth.
Vegan Tofu Soup Ingredients
Common ingredients in this soup include zucchini, soft tofu, kimchi, gochugaru (Korean red chili flakes), mushrooms, and scallions. If you’re not a huge fan of kimchi, you might be surprised by this recipe. Adding a bit of kimchi really gives the stew a nice kick and also helps give it that classic vibrant red color.
Here’s what you need for this vegetarian version:
- gochugaru You can find these Korean chili flakes at Asian markets.
- vegetables This soup is flavored with garlic and onion, with zucchini and enoki mushrooms for texture.
- kimchi Make sure it’s vegetarian!
- Tamari This is gluten-free soy sauce. If you are not gluten-free, you can use regular soy sauce.
- Sesame oil. For a little nutty flavor.
- Sugar. I use coconut sugar, but other types of sweetener will work.
- ten Make your own vegan dashi with mushrooms and seaweed!
- tofu Check out the silken tofu, which separates from the soup’s delicious curds.
Can I make the sundubu jiga less spicy?
Yes. This dish is quite spicy as written but can be delicious with little or no chili flakes or kimchi. You can also use mild kimchi if you like.
Component swapping and replacement
This soup is easy to customize. For example, you can add in your favorite vegetables, such as bell peppers, leeks, broccoli or collard greens. You can also use a different type of mushroom if you like.
Tofu is a key ingredient in sundubu, and I recommend choosing silken tofu. You can find it in tubes and/or tetra packs at most grocery stores. But if you have trouble sourcing it, find an Asian grocery store or Korean grocery store near you. It’s pillowy soft and the texture is part of the experience when eating this Korean tofu soup, but if you prefer firmer tofu, you can substitute with it.
More Korean soup recipes
If you make this vegan sundubu jiga recipe, be sure to let me know what you think in a comment below!
This vegan sundubu jiga recipe is a meat-free version of Korean soft tofu soup filled with vegetables.
- 1 spoon Neutral oil
- 1-2 teaspoon gochugaru Korean Chili Flakes
- 3 cloves garlic minced meat
- 1/2 yellow onion to cut
- 1/4 the cup Vegan Kimchi optional
- 1/2 zucchini Medium size, cut
- 1 spoon Tamari
- 1 teaspoon Toasted sesame oil
- 2 teaspoon coconut sugar
- 2 the cup Vegetarian maid
- 1 Pack Silken tofu
- 1/2 Pack Enoki mushrooms or other mushrooms of choice
- 2 stalks green onion thinly sliced
Bring your pot to medium heat and add neutral oil, gochugaru and garlic. Fry for 2-3 minutes until fragrant, being careful not to burn.
Add onion, kimchi (if using) and zucchini and sauté for another 2 minutes. Add tamari, toasted sesame oil, coconut sugar and cook for 1 minute.
Add the vegan dashi to the pot, bring the mixture to a low boil and adjust the broth to taste.
Add the tofu and mushrooms to the pot, cook for a few minutes, until the tofu is heated through and the mushrooms are tender.
Garnish with scallions and enjoy with rice.
If you want to make this soup less spicy, omit or reduce the amount of gochugaru and/or kimchi used in the recipe. It will still be quite tasty stew!