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    Home » Soups and Stews

    Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Published 11/27/2023. Updated 11/27/2023

    Jump to Recipe

    Made with extra soft tofu (sundubu, 순두부) and eggs (gyeran, 계란), this soup is the ultimate high protein breakfast! It’s warm and comforting!

    DSC7996 2 e1701145344915 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Because of its mild taste and smooth texture, the soup is also excellent for the ill and young children.

    It is common to make this soup without vegetables. This recipe is my take on the popular breakfast soup with added vegetables. You can enjoy the soup by itself or with a bowl of rice, kimchi and some other side dishes.

    Sundubu

    Sundubu is tofu that’s not pressed, so it has a high water content and an extra silky texture. Pick up a package or two when you go to a Korean market. It comes in handy when you want to make something warm and comforting quickly. Tofu is full of protein, vitamins and minerals.

    DSC7918 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Soup base (broth)

    For this soup, I typically prepare anchovy broth using dried anchovies and dried kelp, and season it with saeujeot (새우젓). The combination gives this mild soup a deliciously savory taste. You can use other broth such as vegetable broth or chicken broth. If saeujeot is unavailable, use fish sauce or soy sauce (preferably soup soy sauce) to season the soup.

    DSC8051 e1701146097680 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Vegetable options

    Although you have the option to skip the vegetables, I prefer having some veggies in the soup. I like tomato and/or green cabbage. Sometimes, I use zucchini and/or mushrooms. Spinach is also great in this soup.

    More sundubu recipes

    Sundubu jjigae
    Haemul sudubu jjigae (seafood soft tofu stew)
    Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) – vegan
    Sundubu ramyun

    DSC8005 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC7996 2 e1701145344915 300x300 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Sundubu Gyeran Guk (Soft tofu and egg soup)

    5 from 3 votes
    Soup
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 1.5 cups anchovy broth (4 or 5 medieum dried anchovies and a small piece (about 2 inch square) dried kelp (dasima) or chicken or vegetable broth
    • 1 small tomato see note
    • 2 ounces green cabbage
    • 1 package sundubu
    • 1 teaspoon minced garlic
    • 1 teaspoon saeujeot (or fish sauce or Korean soup soy sauce)
    • 2 eggs
    • 1 small scallion, chopped
    • 1 teaspoon sesame oil
    • ½ teaspoon sesame seeds - optional

    Instructions

    • Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil for 7 to 8 minutes. Remove the anchovies and dasima. Yields about 1.5 cups.
      DSC8410 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
    • Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
      DSC7931 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
    • Add the vegetables to the broth and bring it to a boil over medium high heat.
      DSC8411 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
    • Add the sundubu in big chunks, followed by garlic and saeujeot (or your choice of seasoning). Bring it to a boil and cook for 3 to 4 minutes. Taste the soup and adjust the seasoning to taste.
      DSC8413 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
    • Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
      DSC8418 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)
    • Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.
      DSC8420 768x513 - Sundubu Gyeran Guk (Soft Tofu and Egg Soup)

    Notes

    You can also use zucchini and/or mushrooms. A handful of baby spinach is also great in this soup. Or omit the veggies if you prefer. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Rjys says

      November 24, 2024 at 3:45 am

      Can you make anchovy broth ahead of time? And if so, how long will it keep in the fridge?

      Reply
      • Hyosun says

        November 24, 2024 at 11:33 am

        Yes you can. It should be fine up to 5 days or so.

        Reply
    2. Laura says

      December 20, 2023 at 4:16 pm

      5 stars
      This is a really good recipe if you’re looking for something clean and light. I served this with a side of fermented garlic stem which was perfect!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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