Made with extra soft tofu (sundubu, 순두부) and eggs (gyeran, 계란), this soup is the ultimate high protein breakfast! It’s warm and comforting!
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.
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.
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
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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.
- Meanwhile, cut the tomato into a few wedges and the cabbage into bite-size pieces.
- Add the vegetables to the broth and bring it to a boil over medium high heat.
- 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.
- Crack the eggs and lightly beat them. Drizzle over the soup. Do not stir right away.
- Add the sesame oil and chopped scallion right before turning the heat off. Garnish with the optional sesame seeds to serve.
