Soondubu Recipe Vegetarian Style: Easy and Delicious Guide

Soondubu Jjigae, or Korean soft tofu stew, is a heartwarming dish that has won the hearts of many around the world for its rich flavors and comforting texture. Traditionally made with seafood or meat, this vegetarian version embraces the same comforting qualities without compromising on depth of flavor.

Silky soft tofu, aromatic garlic, and spicy gochujang come together to create a vibrant, satisfying stew that’s perfect for chilly evenings or whenever you crave a bowl of warmth. Whether you’re a seasoned Korean food lover or new to this cuisine, this vegetarian soondubu recipe invites you to explore bold spices and wholesome ingredients in a simple yet impressive dish that’s both nourishing and delicious.

In this post, we’ll guide you through the process of making an authentic-tasting soondubu that’s entirely plant-based. From selecting the right tofu to layering flavors with vegetable broth and mushrooms, this recipe is designed to be accessible and adaptable.

Plus, we’ll share tips, variations, nutrition facts, and serving ideas to help you customize your stew and enjoy it any day of the week.

Why You’ll Love This Recipe

This vegetarian soondubu recipe is a delightful take on a Korean classic that is:

• Rich and flavorful: The combination of spicy chili paste, garlic, and umami-packed mushrooms builds a deep, satisfying taste.
• Comforting and nourishing: Silky soft tofu and hearty vegetables make it a perfect meal for cooler days or anytime you need a cozy bowl.
• Quick and easy to prepare: With simple ingredients and straightforward steps, you can have this stew on your table in under 30 minutes.
• Customizable: Add your favorite vegetables or adjust the spice level to make it your own.
• Completely vegetarian and vegan-friendly: No meat or seafood, just wholesome plant-based goodness!

Ingredients

• 1 tablespoon vegetable oil (such as canola or sunflower)
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 teaspoon grated ginger
• 1 tablespoon Korean chili paste (gochujang) – adjust for spice preference
• 1 teaspoon Korean chili flakes (gochugaru) – optional for extra heat
• 4 cups vegetable broth (low sodium preferred)
• 200g shiitake mushrooms, sliced (or any mushrooms of choice)
• 1 block (approx. 350g) soft silken tofu, cut into large chunks
• 1 small zucchini, thinly sliced
• 1 small carrot, julienned
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 teaspoon sesame oil
• 1 green onion, thinly sliced for garnish
• 1 teaspoon toasted sesame seeds (optional)
• Cooked white or brown rice for serving

Equipment

• Medium-sized pot or Korean earthenware pot (ttukbaegi) if available
• Knife and cutting board
• Wooden spoon or ladle
• Measuring spoons and cups
• Bowl for serving

Instructions

1. Prepare the base: Heat the vegetable oil in your pot over medium heat. Add the minced garlic, grated ginger, and sliced onions. Sauté for about 2-3 minutes until fragrant and the onions soften.
2. Add the chili elements: Stir in the gochujang and gochugaru (if using). Cook for another minute to toast the chili paste, which will deepen the flavor.
3. Pour in the broth: Slowly add the vegetable broth, stirring to combine all the ingredients well. Bring the mixture to a gentle boil.
4. Add vegetables: Add the sliced shiitake mushrooms, zucchini, and carrots to the broth. Simmer for 5-7 minutes until the vegetables are tender but still have a bit of bite.
5. Season the stew: Stir in the soy sauce or tamari and sesame oil. Taste and adjust seasoning if needed, adding more chili paste or soy sauce according to your preference.
6. Add the tofu: Gently slide in the soft silken tofu chunks. Be careful not to break them up too much. Let the stew simmer for another 3-4 minutes to warm the tofu through.
7. Garnish and serve: Remove the pot from heat. Sprinkle the sliced green onions and toasted sesame seeds on top. Serve hot with steamed rice on the side.

Tips & Variations

“For an even more authentic experience, try cooking your soondubu jjigae in a traditional Korean earthenware pot, which retains heat beautifully and enhances the stew’s flavors.”

• Protein boost: Add cooked chickpeas or firm cubes of tempeh for extra protein and texture.
• Vegetable swaps: Use baby spinach, napa cabbage, or enoki mushrooms instead of zucchini or shiitake.
• Make it gluten-free: Ensure your gochujang and soy sauce are certified gluten-free.
• Less spicy: Reduce or omit the gochugaru and gochujang, or substitute with mild chili paste.
• Umami enhancer: Add a teaspoon of miso paste or a splash of mushroom soy sauce for deeper flavor.
• Vegan option: This recipe is naturally vegan, but always check labels on chili pastes and sauces to ensure no fish or animal products are included.

Nutrition Facts

Serving Suggestions

Soondubu is best enjoyed piping hot, straight from the pot. Serve it with a bowl of steamed white or brown rice to soak up the spicy broth.

For a complete Korean-style meal, pair it with side dishes such as kimchi, pickled radishes, or sautéed greens.

If you’d like to explore more vegetarian dishes that bring vibrant flavors to your table, check out our Vegetarian Southern Recipes That Everyone Will Love or try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet finish.

For a savory bread side, this Vegan Bread Machine Recipe for Soft, Delicious Loaves is a perfect match.

Conclusion

This vegetarian soondubu recipe offers a beautiful balance of heat, umami, and comforting textures that will quickly become a favorite in your home kitchen. It’s a wonderful introduction to Korean flavors while being entirely plant-based and accessible to cooks of all skill levels.

The recipe’s flexibility lets you adapt it to your dietary needs and available ingredients, making it a versatile option for weeknight dinners or special occasions. Whether you’re seeking a nutritious meal that warms the soul or looking to expand your culinary repertoire, this soondubu stew delivers on both taste and simplicity.

Give it a try, and don’t hesitate to experiment with different vegetables or spice levels to make it your own. Your taste buds—and your body—will thank you for this nourishing, delicious bowl of Korean comfort!

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