Korean Soft Tofu Shrimp Soup

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Yeondubu-saeu-guk is a clear Korean soup where anchovy-kelp stock, radish, and shrimp provide the flavor, and soft tofu adds a creamy contrast.

Radish simmers for eight minutes to release its natural sweetness, then peeled and deveined shrimp cook for three minutes, contributing a clean seafood taste without heaviness. Soft tofu is spooned in at the very end and heated for just two minutes so it stays intact and silky. Green onion and a touch of salt close out the seasoning, leaving a gentle, soothing bowl that works well as a light meal or alongside heavier dishes.

Ingredients (4 servings)

Ingredient	Amount	Unit
soft tofu	400	g
medium shrimp	250	g
Korean radish	180	g
minced garlic	1	tbsp
soup soy sauce	1.5	tbsp
anchovy-kelp stock	1200	ml
green onion	1	stalk
salt	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Peel and devein 250 g medium shrimp, keeping the flesh as intact as possible.

Rinse briefly in lightly salted water, then drain in a sieve so excess water does not dilute the stock.
2

Finish

Slice 180 g Korean radish thinly into small flat squares so it softens evenly.

Finely slice 1 stalk green onion and keep it aside for the finish, where its aroma stays clearer.
3

Control

Put 1200 ml anchovy-kelp stock and the radish into a pot.

Bring it to a steady simmer over medium heat and cook for about 8 minutes, until the radish edges look slightly translucent.
4

Control

Add the shrimp and 1 tbsp minced garlic, then skim off any foam that rises.

Simmer for about 3 minutes, just until the shrimp turn pink and curl, avoiding a tough texture.
5

Season

Season with 1.5 tbsp soup soy sauce, adding it before the tofu so the broth is evenly flavored.

Taste the broth and adjust with up to 0.5 tsp salt without making the color too dark.
6

Finish

Spoon 400 g soft tofu into the pot in large pieces and lower the heat to gentle.

Heat for no more than 2 minutes, add the green onion, and serve immediately before the tofu breaks apart.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Silken tofu and peeled shrimp provide a soft, creamy contrast to this clear anchovy soup.
Finish cue: Spoon 400 g soft tofu into the pot in large pieces and lower the heat to gentle.
Avoid this: Simmer for about 3 minutes, just until the shrimp turn pink and curl, avoiding a tough texture.