Korean Soft Tofu Soup (Mild Clear Broth with Silken Tofu)
Sundubu-guk is the gentler sibling of the more widely known sundubu-jjigae, trading the latter's fiery red broth for a clear, mild soup that puts silken tofu front and center. The base is a simple anchovy and kelp stock, seasoned with soup soy sauce and nothing more assertive, so the broth stays transparent and clean on the palate. Blocks of unpressed soft tofu are slipped into the simmering liquid and heated just until they are warmed through - overcooked sundubu loses the trembling, custard-like texture that defines the dish. Each spoonful collapses gently on the tongue, releasing a faint, sweet soybean flavor that pairs effortlessly with the umami-rich stock. A small addition of salted shrimp paste can be stirred in at the table to introduce a subtle marine depth without disrupting the soup's calm character. This is the soup Koreans turn to when appetite is low, digestion needs rest, or the body simply craves something warm and uncomplicated. It is equally suitable for young children and elderly diners, and its quiet simplicity is precisely its strength.
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Instructions
- 1
Bring anchovy stock to a boil.
- 2
Add garlic and soy sauce.
- 3
Scoop silken tofu into the broth with a large spoon.
- 4
Simmer gently 5 minutes on low, adjust salt, top with green onion.
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