Korean Tofu Soup Recipe Vegetarian: Easy and Delicious

If you’re craving a warm, comforting bowl of soup that’s packed with flavor yet completely vegetarian, this Korean tofu soup recipe is exactly what you need. Known as Sundubu Jjigae in Korea, this dish is traditionally made with soft tofu, vegetables, and a spicy broth that awakens your taste buds.

Our vegetarian version skips the seafood and meat but keeps all the delicious umami and heat, making it perfect for vegans and vegetarians alike. Whether you’re new to Korean cuisine or a longtime fan, this easy-to-follow recipe will have you simmering a vibrant, nourishing soup in no time.

Plus, it’s a fantastic way to enjoy tofu in a whole new light, delivering protein and warmth in every spoonful.

This recipe is ideal for chilly evenings, quick dinners, or whenever you want to enjoy a bowl of wholesome, plant-based comfort food. Paired with some steamed rice or your favorite side dishes, it makes a complete meal that’s both satisfying and healthy.

Why You’ll Love This Recipe

This Korean tofu soup recipe is a standout for several reasons. First, it’s incredibly easy to prepare, requiring just a handful of ingredients that come together quickly.

The soft tofu lends a silky texture that contrasts beautifully with the spicy, savory broth. Plus, the soup is naturally gluten-free and vegan, making it accessible to many dietary preferences.

The flavor profile is rich yet clean, with layers of garlic, chili, and fermented notes from Korean ingredients like gochugaru (Korean chili flakes). The vegetables add freshness and nutrients, while the tofu provides protein and creaminess without overwhelming the palate.

Whether you’re making it for a weeknight meal or to impress guests, this soup offers a perfect balance of heat, comfort, and nutrition. It’s also a great gateway recipe if you want to explore more Korean vegetarian dishes.

Ingredients

• 1 block (14 oz) soft silken tofu, drained and cut into cubes
• 4 cups vegetable broth (preferably low sodium)
• 1 tablespoon sesame oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• 1 tablespoon Korean chili flakes (gochugaru) – adjust to taste
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon miso paste (optional for extra depth)
• 1 cup zucchini, sliced into half-moons
• 1 cup mushrooms (shiitake or cremini), sliced
• 1 green onion, chopped
• 1 teaspoon toasted sesame seeds (for garnish)
• Salt and pepper to taste
• Optional: 1/2 cup kimchi (vegetarian), chopped

Equipment

• Large saucepan or pot
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring spoons and cups
• Serving bowls
• Ladle

Instructions

1. Prepare the tofu: Gently drain the silken tofu and cut it into medium-sized cubes. Set aside carefully to avoid breaking the delicate tofu.
2. Sauté aromatics: Heat the sesame oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger and sauté for another minute until fragrant.
3. Add chili flakes: Sprinkle in the gochugaru and stir well to coat the aromatics. This step releases the chili’s flavor and heat into the oil.
4. Add vegetables and broth: Add the zucchini and mushrooms to the pot and stir. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Season the soup: Stir in the soy sauce and miso paste (if using). Lower the heat to a simmer and let the vegetables cook for about 5 minutes or until tender.
6. Add tofu and optional kimchi: Carefully slide the tofu cubes into the soup. If using, add chopped vegetarian kimchi to enhance flavor and add a tangy kick. Simmer for another 5 minutes to heat through the tofu and meld the flavors.
7. Adjust seasoning: Taste the broth and add salt or pepper as needed. If you want more heat, sprinkle in a little more gochugaru or a dash of chili oil.
8. Finish with green onions: Stir in the chopped green onions just before serving for a fresh pop of color and flavor.
9. Serve: Ladle the hot tofu soup into bowls and garnish with toasted sesame seeds. Serve immediately with steamed rice or your favorite side dishes.

Tips & Variations

For a milder version, reduce the amount of gochugaru or omit it altogether, adding a splash of soy sauce for flavor instead.

You can customize this soup by adding other vegetables such as spinach, carrots, or bok choy for more color and nutrition. For an extra boost of umami, try adding a tablespoon of dried seaweed flakes or kelp broth when simmering.

If you prefer a thicker soup, blend a small portion of the soup with some tofu and stir it back in. For a completely vegan experience, ensure your kimchi is free of fish sauce or shrimp paste.

For more Korean-inspired vegetarian dishes, check out our Asian Vegan Recipes for Delicious and Healthy Meals or explore Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for a flavor twist.

Nutrition Facts

Serving Suggestions

This Korean tofu soup shines when served piping hot alongside a bowl of steamed white or brown rice. The rice helps temper the spice and makes for a filling meal.

You can also offer some simple banchan (Korean side dishes) like pickled cucumbers, seasoned spinach, or Lipton Vegetable Dip Recipe: Easy Party Favorite for a fun twist.

For a heartier meal, serve with Korean-style pancakes or steamed dumplings. A light Asian salad with sesame dressing can complement the meal beautifully.

Conclusion

This vegetarian Korean tofu soup is the ultimate comfort food for anyone looking to enjoy a bowl of warming, nutritious, and flavorful soup without meat or seafood. The soft tofu blends perfectly with the spicy, aromatic broth, creating a dish that’s as satisfying as it is healthy.

Its simplicity makes it accessible for cooks of all levels, while its authentic taste keeps Korean food lovers coming back for more.

Whether you’re warming up on a cold night or need a quick, tasty dinner, this recipe delivers every time. Plus, it’s a fantastic way to introduce tofu into your meals or explore new plant-based dishes.

Don’t forget to check out other delicious vegetarian recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your menu exciting and full of flavor.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Korean Tofu Soup Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and comforting Korean tofu soup made with soft tofu and vegetables. Perfect for a healthy and warming meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“400g soft tofu (silken or medium-firm)”, “1 tablespoon vegetable oil”, “1 small onion, sliced”, “2 cloves garlic, minced”, “1 teaspoon ginger, minced”, “1 tablespoon Korean chili flakes (gochugaru)”, “1 tablespoon soy sauce”, “4 cups vegetable broth”, “1 small zucchini, sliced”, “100g mushrooms, sliced”, “2 green onions, chopped”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Stir in Korean chili flakes and soy sauce.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add zucchini and mushrooms; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Gently add tofu, breaking it into chunks.”}, {“@type”: “HowToStep”, “text”: “Cook for another 5 minutes until heated through.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped green onions and serve hot.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “12 g”, “fatContent”: “7 g”, “carbohydrateContent”: “10 g”}}