Korean Spinach Tofu Soup
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sigeumchi-dubu-guk is a clear, mild Korean soup in which spinach and tofu float in an anchovy-kelp broth seasoned only with soup soy sauce - no fermented paste, no chili.
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The result is a bowl of quiet transparency where each ingredient's natural flavor is audible: the green, slightly mineral taste of spinach, the neutral creaminess of tofu, and the clean savor of the stock. A small amount of minced garlic builds umami in the background, and a single drop of sesame oil on the surface adds a whisper of richness. This soup is intentionally gentle, which is exactly why Korean families rely on it so heavily - it suits every palate and every age group, from toddlers to grandparents. Cooks often serve it alongside bold, spicy dishes because the clear broth acts as a reset between intense bites. The technique is straightforward but timing matters: tofu should be cut into generous cubes so it holds its shape during simmering, and spinach should enter the pot only at the very end to preserve its color and a touch of texture. The entire preparation takes under fifteen minutes and requires only four or five ingredients, making it one of the most practical everyday soups in Korean cooking.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim only the rough root ends from 180 g spinach, then rinse two or three times until no grit remains.
Drain well in a sieve and cut the stems and leaves into 4 cm lengths.
- 2Finish
Cut 250 g firm tofu into generous bite size cubes so it does not break apart in the soup.
Slice 35 g green onion thinly and keep it separate for the finishing stage.
- 3Control
Pour 1300 ml anchovy-kelp stock into a pot and bring it to a boil over medium heat.
When it bubbles steadily, stir in 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce.
- 4Control
Add the tofu gently, then lower to medium low once the broth returns to a boil.
Simmer quietly for about 5 minutes so the tofu absorbs seasoning without breaking.
- 5Heat
Add the spinach and press it lightly with chopsticks so it sinks into the broth.
Cook for only about 2 minutes, just until the leaves turn vivid green and the stems soften slightly.
- 6Finish
Taste the broth and season with up to 0.5 teaspoon salt, adding it gradually.
Add the green onion and 1 teaspoon sesame oil, stir once, and serve immediately while the spinach still has texture.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sigeumchi-dubu-guk floats spinach and tofu in a clear broth seasoned only with soy sauce.
- Finish cue
- Taste the broth and season with up to 0.5 teaspoon salt, adding it gradually.
- Avoid this
- Cook spinach briefly at the end to avoid toughness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
26min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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