Sundubu Jjigae (Korean Soft Tofu Soup) Recipe

Sundubu Jjigae (Korean Soft Tofu Soup)

Serves 2

This delicious soup is spicy, savory, and complex in flavor, yet simple to make. Soft tofu melds delightfully with soft poached egg, savory mushrooms, and briny clams.


  • 4 green onions, thinly sliced
  • 6 Manila clams
  • 1/2 bunch shimeji or enoki mushrooms, bottom of stems trimmed and broken apart
  • 2 large eggs
  • 1 pound soft silken tofu, cut into 2-inch chunks
  • Kosher salt, to taste
  • 1/2 daikon radish, peeled, quartered and 1/4-inch sliced
  • 1/2 yellow onion, peeled and 1/4-inch sliced
  • 1/4 cup kimchee base
  • 4 cups chicken broth
  • 1 jalapeño, 1/4-inch sliced


  1. In a medium saucepan, bring broth to a simmer over medium-high heat. Add kimchee base, stirring and tasting as you go, until desired spice level is achieved. Season with salt, to taste.
  2. Add daikon, onion, and a few jalapeño slices (if using). Simmer until vegetables are tender.
  3. Add soft tofu. Crack eggs into center of pot. Add clams and mushrooms. Simmer until eggs are soft-poached, clams have opened, and tofu is warmed through.
  4. Transfer to bowls, top with green onions, and serve immediately.


Amount Per Serving (based on 2 servings)
Total Sugar: 8 g
Fiber: 4 g
Carbohydrates: 17 g
Sodium: 700 mg
Cholesterol: 205 mg
Trans Fat: 0 g
Saturated Fat: 1.5 g
Total Fat: 13 g
Calories: 320
Added Sugars: 0 g
Protein: 31 g
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