Made with further mushy tofu (sundubu, 순두부) and eggs (gyeran, 계란), this soup is the last word excessive protein breakfast! It’s heat and comforting! Due to its gentle style and clean texture, the soup can be wonderful for the unwell and younger kids.
It’s common to make this soup with out greens. This recipe is my tackle the favored breakfast soup with added greens. You may benefit from the soup by itself or with a bowl of rice, kimchi and another aspect dishes.
Sundubu
Sundubu is tofu that’s not pressed, so it has a excessive water content material and an additional silky texture. Decide up a package deal or two once you go to a Korean market. It turns out to be useful once you need to make one thing heat and comforting shortly. Tofu is filled with protein, nutritional vitamins and minerals.
Soup base (broth)
For this soup, I usually put together anchovy broth utilizing dried anchovies and dried kelp, and season it with saeujeot (새우젓). The mix offers this gentle soup a deliciously savory style. You should use different broth corresponding to vegetable broth or rooster broth. If saeujeot is unavailable, use fish sauce or soy sauce (ideally soup soy sauce) to season the soup.
Vegetable choices
Though you’ve got the choice to skip the greens, I choose having some veggies within the soup. I like tomato and/or inexperienced cabbage. Typically, I exploit zucchini and/or mushrooms. Spinach can be nice on this soup.
Extra sundubu recipes
Sundubu jjigae
Haemul sudubu jjigae (seafood mushy tofu stew)
Deulkkae sundubu jjigae (mushy tofu stew with perilla seeds) – vegan
Sundubu ramyun
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Notes
You can even use zucchini and/or mushrooms. A handful of child spinach can be nice on this soup. Or omit the veggies if you happen to choose.