This spicy silken tofu soup recipe is super easy that anyone can make it and there is no need for a pantry full of Korean ingredients! It’s quick, simple, and is loaded with lip-smacking taste that slaps! High protein, easy to make vegan, and full of spicy tongue-hugging flavor. Inspired by Korean tofu soup (soondubu jjigae), this basic silken tofu soup is a simple version that hits the spot with a touch of fiery, yet balanced notes, making it perfect for spicy food lovers and those in need of a quick, comforting, one-pot, and protein-packed Asian dinner idea (without worrying about too many Asian ingredients).
I love tofu hot pot, thanks to the introduction by my Korean friend who showed me the way long ago with authenticity and tradition. The flavors are memorable, and the awesome company…well, it makes sense why flavors can take you places. I think some of those fond memories truly appear when the familiar tastes hit your tongue.
In this case, spicy silken tofu soup gives me comfort and relaxation, as well as awakening and excitement in every spoonful. The balance of earthy, silken, soft tofu with a simple and yet spicy broth is one that warms the soul.
I love to make this at home, and don’t always have access to the Korean market. This spicy silken tofu soup recipe does NOT require every Korean ingredient you will find in an authentic hot pot tofu soup. However, it pulls through and comforts the soul like no other.
It truly is my go-to for a very healthy, protein-filled, savory, satisfying, and warming Asian tofu soup that I can easily make without scrambling for ingredients. Let’s go…
Ingredients
Each ingredient plays a specific role in building the bold yet delicate flavors of this simple soup:
- 1 tbsp Gochugaru (Korean red pepper flakes) – This is the essential spice that gives the soup its signature heat and red color. You can substitute 3 tsp cayenne pepper if you don’t have gochugaru, but gochugaru offers a fruitier and more complex heat. You can also adjust the spice to your preference. The measurement here is very spicy.
- Silken tofu (1 box) – The heart of this soup. Silken tofu gives it that iconic soft, creamy texture. It’s high in protein and low in effort—no need to press or drain. Add as much as you like. Do NOT use firm tofu…this recipe is best with silken or soft tofu.
- Shiitake mushrooms (sliced) – Earthy, meaty, and full of umami. Shiitake mushrooms elevate the broth and pair beautifully with tofu.
- Greens (spinach or bok choy) – Spinach wilts down easily, while bok choy adds a little crunch.
- 1 garlic clove (smashed and minced) – Classic aromatic that brings depth and warmth to the soup base.
- Small nub of ginger (sliced) – A must for that soothing, slightly spicy undertone.
- ¼ cup white onion (sliced) – Essential.
- 1 3/4 cup Chicken or vegetable broth – This is your base. Use vegetable broth for a vegan version.
- ½ tbsp sesame oil – Nutty and fragrant, this helps round out the broth’s richness.
- 1 tsp fish sauce (optional) – Adds depth and savory punch. For a vegan version, use a plant-based fish sauce or a dash of soy sauce.
- White pepper – Adds a gentle heat and unique bite that black pepper can’t quite match.
- 1 egg (optional) – Crack it in whole toward the end for a soft-poached finish.
- Green scallions (sliced, for garnish) – A bright, fresh topping that finishes the soup with contrast.
- Vegetable oil – Used for sautéing the aromatics.
- Korean or Asian Chili Oil – optional, adds spice, garnish
Equipment
Here’s what you’ll need:
- Cutting board and sharp knife – For prepping your aromatics, tofu, mushrooms, and greens.
- Spoon for mixing – Essential for stirring the chili paste and soup base.
- Korean clay pot (Ttukbaegi / 뚝배기) – Traditional and perfect for holding heat. You can cook and serve the soup directly in this pot. Use a small Dutch Oven if you don’t have a Korean clay hot pot. Korean hot pots are very available at any Korean store.
- Stove – Gas or electric; just make sure your pot is heat-safe, as the Korean clay pots can be placed directly on the heat source.
Instructions
- Preheat your Korean clay pot (ttukbaegi) directly over medium-low heat on the stove. (or use a small Dutch oven)
- In a small bowl, mix the gochugaru with ½ tbsp sesame oil and a teaspoon of fish sauce (or vegan version) to make a chili paste. Add more fish sauce if you like. Set aside.
- Add ½ tbsp vegetable oil to the clay pot.
- Sauté the sliced onion and minced garlic for 1–2 minutes until fragrant.
- Add the sliced ginger, then stir in your prepared chili paste and sauté for 30 seconds to bloom the flavor.
- Pour in the chicken or vegetable broth and bring to a gentle simmer. Add white pepper and additional salt or fish sauce to your taste preference.
- Add the shiitake mushrooms and cook for 2–3 minutes until tender.
- Gently add scooped or sliced silken tofu into the soup.
- Return to a simmer and crack in the egg (if using), letting it poach undisturbed.
- Add your spinach or bok choy, then cover the clay pot with its lid and let it cook for 2 more minutes.
- Serve hot directly in the clay pot, topped with sliced scallions.
Best Tips
- Handle silken tofu gently: Scoop with a spoon or slice carefully to avoid mushing it apart.
- Don’t boil aggressively: A soft simmer helps preserve the silky texture of the tofu.
- Gochugaru quality matters: Look for authentic Korean gochugaru for the best flavor—not too spicy, just the right warmth. If you don’t have it, use cayenne in a much lower amount to make the broth spicy.
- Preheat the clay pot slowly: Especially if it’s stoneware, so it doesn’t crack from sudden heat. The result is worth it.
- Don’t skip the seasonings of onion, garlic, scallions, and fish sauce or salt…these bring out the flavor of the gochugaru and add to the broth.
Add-Ins & Variations
Want to customize your soup? Here are a few ideas:
- Protein add-ins: Add small shrimp, Manila clams, sliced fish cake, or thin strips of chicken or pork.
- Veggies to Add In: Enoki mushrooms, mustard greens, Yardlong beans, or bamboo shoots all add depth of flavor.
- Add potstickers: I love gyoza soup and a few in this recipe can add some texture, protein, and make it heartier.
- Miso paste: Stir in a spoonful for a deeper umami flavor.
- Kimchi: Add chopped kimchi for extra tang and spice. Try kimchi soup if you love kimchi.
- Glass noodles or ramen: Turn it into a full noodle soup meal. You can even use instant ramen…a small pack of noodles added in makes this an awesome and hearty meal.
- Tofu swap: If you don’t like silken tofu, try prefrozen tofu that is meaty and dense, which will add lots of heartiness to the soup.
How to Serve
Serve the soup piping hot directly in the clay pot (ttukbaegi) with a side of:
- Steamed white rice
- Kimchi, pickled vegetables, or other banchan Korean side dishes
- Sliced cucumbers with sesame oil or Sunomono salad (cucumber salad)
- Seaweed salad
The soup is satisfying enough to serve as a standalone nourishing meal for one person.
For a more engaging experience—or when serving guests—use individual Korean clay pots (ttukbaegi) to portion out the soup. Simply multiply the recipe based on your guest count, and serve each person their own bubbling-hot bowl straight from the stove. It’s cozy, interactive, and perfect for sharing good food around the table.
For a family meal that might be easier to make, use a large Dutch oven and you’ll get the same flavor and result.
Easy Spicy Silken Tofu Soup Recipe
Equipment
- sharp knife
- Spoon (for mixing and stirring)
- Stove or cooktop
- Small bowl (for making chili paste)
Ingredients
- 10 oz box silken tofu 1 box
- 1 tablespoon gochugaru Korean red pepper flakes
- ½ tablespoon sesame oil
- 2 tsp fish sauce optional; use vegan fish sauce or soy sauce if preferred
- ½ tablespoon vegetable oil
- ¼ cup white onion sliced
- 1 clove garlic smashed and minced
- 1 small nub ginger thinly sliced
- ¾ cup shiitake mushrooms sliced
- 1½ cups chicken or vegetable broth
- 1 cup spinach or bok choy
- 1 egg optional
- Pinch white pepper
- 1 stalk green scallions sliced (for garnish)
- Korean or Asian chili oil optional garnish
Instructions
- Preheat your Korean clay pot (ttukbaegi) directly over medium-low heat on the stove. (or use a small Dutch oven)In a small bowl, mix the gochugaru with ½ tbsp sesame oil and ½ tbsp fish sauce (or vegan version) to make a chili paste. Set aside.1 tablespoon gochugaru, ½ tablespoon sesame oil, 2 tsp fish sauce
- Add ½ tbsp vegetable oil to the clay pot.Sauté the sliced onion and minced garlic for 1–2 minutes until fragrant.Add the sliced ginger, then stir in your prepared chili paste and sauté for 30 seconds to bloom the flavor.½ tablespoon vegetable oil, ¼ cup white onion, 1 clove garlic, 1 small nub ginger
- Pour in the chicken or vegetable broth and bring to a gentle simmer. Add white pepper and additional salt or fish sauce to your taste preference.1½ cups chicken or vegetable broth, Pinch white pepper
- Add the shiitake mushrooms and cook for 2–3 minutes until tender.¾ cup shiitake mushrooms
- Gently add scooped or sliced silken tofu into the soup.10 oz box silken tofu
- Return to a simmer and crack in the egg (if using), letting it poach undisturbed.Add your spinach or bok choy, then cover the clay pot with its lid and let it cook for 2 more minutes.1 egg, 1 cup spinach or bok choy
- Serve hot directly in the clay pot, topped with sliced scallions.1 stalk green scallions, Korean or Asian chili oil
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