Korean Tofu Soy Broth Soup
Clean, simple, and surprisingly deep - this dubu guk (Korean tofu soup) proves you need nothing more than soy broth, tofu, radish, and shiitake for a satisfying bowl. Radish boils first for seven minutes to sweeten the base, then shiitake and garlic cook for four more minutes, contributing enough umami that plain water and a single seasoning produce a surprisingly deep flavor. Tofu goes in last over low heat for just three minutes to preserve its edges - scooping it with a spoon rather than cutting with a knife creates rougher surfaces that absorb more broth. Substituting anchovy stock for water elevates the umami to another level entirely.
Adjust Servings
Instructions
- 1
Slice radish thinly and cut tofu into cubes.
- 2
Boil radish in water for 7 minutes.
- 3
Add shiitake, garlic, and soup soy sauce, then simmer 4 minutes.
- 4
Add tofu and cook gently for 3 minutes.
- 5
Add green onion and bring to a brief final boil.
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