Korean Soft Tofu Noodle Soup
Sundubu guksu is a Korean noodle soup made by simmering silken tofu in anchovy-based broth with knife-cut wheat noodles. As the soft tofu breaks apart during cooking, it naturally thickens the broth into a creamy consistency without any dairy. The combination of anchovy umami and mild tofu keeps the flavor clean yet full. Total cooking time is around 25 minutes, and the recipe requires minimal seasoning. It is one of the simpler Korean noodle soups to prepare at home.
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Instructions
- 1
Bring anchovy stock to a boil; season with soup soy sauce, minced garlic, and salt.
- 2
Add half-moon sliced zucchini and cook 2 minutes.
- 3
Add knife-cut noodles and cook 5~7 minutes.
- 4
Add silken tofu in large spoonfuls and simmer 1 more minute.
- 5
Top with green onion and a drizzle of sesame oil.
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