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.
Servings 4
Calories 96kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 96kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Sodium: 109mg