Korean Water Dropwort Tofu Soup
Minari-dubu-guk is a mild, clear Korean soup that pairs soft cubes of tofu with water dropwort, an herb prized for its bright, celery-like fragrance. The soup is built on a simple anchovy-kelp stock, into which the tofu goes first and simmers gently. Water dropwort is added only in the final moments before the flame is turned off, so its hollow stems retain a slight crunch and its volatile aromatic compounds stay intact rather than cooking away. Seasoning is minimal - soup soy sauce, garlic, and perhaps a pinch of salt - because the point of this soup is restraint: the clean stock, the herb's green perfume, and the pillowy tofu are meant to speak quietly. Spring is the ideal season, when water dropwort is at its most tender and aromatic. Korean cooks often serve this alongside richer, heavier dishes because the light broth acts as a palate cleanser between bites. It is the kind of soup that rarely draws attention at the table yet is always missed when absent.
Adjust Servings
Instructions
- 1
Trim minari and cut into 5 cm lengths.
- 2
Dice tofu and thinly slice onion.
- 3
Bring anchovy broth to a boil, then add onion and garlic for 4 minutes.
- 4
Add tofu and soup soy sauce, then simmer for 4 minutes.
- 5
Add minari for just 1 minute, then season with salt and pepper.
- 6
Serve right away while the broth is clear and aromatic.
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