Spicy Korean Tofu Soup
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (13)

Spicy Korean Tofu Soup

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 16%
CARBS 22G48% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER7G TOTAL SUGAR
FAT 8G39% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Silken tofu and vegetables in a spicy gochujang broth. Comforting, healthy, and ready in about 30 minutes.

mainkoreansouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon peanut oil
  • 1 small onion, (diced)
  • 3 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon gochugaru ((or more, to taste))
  • 5 cups low sodium vegetable broth
  • 2 tablespoons gochujang ((plus more, to taste - up to 4 tablespoons total - see Note))
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 4 ounces shiitake mushrooms, (stems removed, cleaned and sliced)
  • 1 small zucchini, (quartered and sliced)
  • 4 ounces fresh spinach leaves ((about 2 cups, packed))
  • 1 (12.3 ounce/349 g) package silken tofu, (cut into 1/2-inch cubes)
  • 1 teaspoon toasted sesame oil
  • Salt, (to taste)
  • 2 teaspoons toasted sesame seeds
  • 2 scallions, (sliced)
PREP
10M
SODIUM
1018MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.