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Korean tofu soup in a claypot with a soup

Non-Spicy Korean Tofu Soup

This non-spicy Korean tofu soup, or sundubu jjigae, is warm and comforting, and perfect for the entire family to enjoy, especially babies and toddlers.
Course dinner, main, lunch
Cuisine Asian
Diet Low Salt
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 96kcal


  • 2 pieces of dashima (2x2 inch squares)
  • 2 cups water (can add another cup if prefer more liquid)
  • 1 medium onion, sliced into half moon shapes
  • 1 pack mushrooms (enoki is esp. good!)
  • 1 medium zucchini, sliced
  • 2 (11 ounces) extra soft or silken tofu
  • 2 teaspoons low sodium soy sauce (or coconut aminos)
  • a pinch of black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds
  • 1 egg
  • 1 tablespoon sesame oil
  • ¼ cup green onion, finely chopped


  • Add dashima and onion to pot with 2 cups of water and bring to a boil. Reduce heat to medium and continue boiling for 5-7 minutes. Remove dashima.
  • Add zucchini, mushroom, soondubu, garlic, soy sauce and pepper to pot. Cook for another 3-5 minutes. Stir in sesame seeds and boil for another 1-2 minutes.
  • Whisk one egg into soup and cook for about 1 minute.
  •  Drizzle sesame oil over soup and finish with chopped green onion prior to turning heat off.


Silken/extra soft tofu: You will find two types of soft tofu at the Asian grocery store - packaged in a square container or a long tube. The latter will be easier to work with.
Sesame oil and seeds: This is the star ingredient! If your child is allergic to sesame, you can substitute with perilla oil and seeds, aka deulkkae. It has an earthy, slightly minty flavor. 
Mushrooms: You can choose any variety.
Egg: If there's an egg allergy you can leave it out. But if not, HIGHLY recommended. It adds a lovely richness to the stew.
Storage: Will keep in the fridge for 3-4 days.


Calories: 96kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Sodium: 109mg