Secret to the best Enoki Soft Tofu Soup in 5 steps
Warm up with this easy Enoki Soft Tofu Soup recipe! It's a healthy, spicy, and comforting Korean meal ready in minutes. Try it tonight
Ingredients
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 2 stalks green onions white and green parts separated, chopped
- 1 cup kimchi chopped, squeezed to remove excess liquid
- 2 tbsp gochugaru Korean chili flakes, adjust to spice preference
- 4 cups vegetable broth or anchovy broth
- 2 tbsp soy sauce
- 19 oz soft (silken) tofu gently scooped or cubed
- 7 oz enoki mushrooms ends trimmed, separated
- 2 large egg optional
- Pinch salt and black pepper to taste
Instructions
- Step 1: Prep Ingredients. Mince garlic, chop green onions (separate whites and greens). Chop kimchi into bite-sized pieces. Gently scoop the soft tofu or carefully cut it into large cubes. Trim the base of the enoki mushrooms and separate them.
- Step 2: Sauté Aromatics and Kimchi. Heat 1 tablespoon of sesame oil in a medium pot or Dutch oven over medium heat. Add the minced garlic and the white parts of the green onions, sauté for 1-2 minutes until fragrant. Add the chopped kimchi and sauté for another 3-4 minutes, stirring occasionally.
- Step 3: Build the Broth. Stir in the gochugaru and cook for 30 seconds, being careful not to burn the chili powder. Pour in the vegetable broth and soy sauce. Bring the mixture to a rolling boil, then reduce heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld.
- Step 4: Add Tofu and Enoki. Gently add the soft tofu and enoki mushrooms to the simmering broth. Stir very carefully to avoid breaking the tofu too much. Let it simmer for another 5-7 minutes, until the mushrooms are tender and the soup is heated through.
- Step 5: Finish and Serve. Taste the soup and adjust seasoning with salt and pepper if needed. If desired, crack one or two eggs directly into the simmering soup and cook until the whites are set but the yolks are still runny (about 2-3 minutes). Ladle the hot soup into individual serving bowls, garnish with the green parts of the chopped green onions, and a few drops of fresh sesame oil if desired. Serve immediately with a bowl of rice.
Notes
For a heartier soup, add 4 oz thinly sliced pork belly or beef (bulgogi cut) along with the kimchi in Step 2, cooking until browned before adding gochugaru. You can substitute anchovy broth for vegetable broth for a more traditional Korean flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
