Easy Spicy Silken Tofu Soup Recipe
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 protein, vegetables, spice, and lip-smacking taste that slaps! Easy to make vegan.
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Servings: person
Calories: 445kcal
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
Notes
ADJUST spiciness to your liking.
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.
Nutrition
Nutrition Facts
Easy Spicy Silken Tofu Soup Recipe
Amount per Serving
Calories
445
% Daily Value*
Fat
28
g
43
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
8
g
Cholesterol
164
mg
55
%
Sodium
932
mg
41
%
Potassium
1339
mg
38
%
Carbohydrates
29
g
10
%
Fiber
8
g
33
%
Sugar
11
g
12
%
Protein
25
g
50
%
Vitamin A
2612
IU
52
%
Vitamin C
4
mg
5
%
Calcium
161
mg
16
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.