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Required Equipment
- Soup pot
- Wooden spoon
- Ladle
Utilized Devices
Cooking Techniques
- simmering
- sauteing
Ingredients
- 15 mlNeutral oil
- 120 gYellow onion — thinly sliced
- 9 gGarlic — minced
- 6 gFresh ginger — grated
- 225 gShiitake mushrooms — sliced
- 200 gZucchini — half-moons
- 85 gVegetarian kimchi — chopped
- 30 gGochujang
- 8 gGochugaru
- 720 mlLow-sodium vegetable broth
- 15 mlTamari
- 400 gSoft tofu — drained
- 5 mlToasted sesame oil
- 20 gScallions — sliced
- 9 gToasted sesame seeds
- 200 gEggs — optional
Instructions
Heat the oil in a soup pot over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
Stir in the garlic and ginger for 30 seconds, then add the mushrooms, zucchini, and kimchi. Cook until the mushrooms soften, about 4 minutes.
Stir in the gochujang and gochugaru, coating the vegetables. Pour in the broth and tamari and bring to a simmer.
Simmer the broth for 8 to 10 minutes. Gently spoon the tofu into the pot in large chunks and simmer 5 minutes more.
If using eggs, crack one into each quadrant of the pot, cover, and cook until the whites set, about 3 minutes.
Drizzle in the sesame oil and finish with scallions and sesame seeds. Serve hot with rice if desired.
Chef Tips
- ⭐Use vegetarian kimchi to keep the stew fully meat-free.
- ⭐For extra depth, add a teaspoon of doenjang with the gochujang.
- ⭐Keep the tofu chunks large so they stay silky.
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Nutritional Highlights
- ✓Soft tofu provides plant-based protein
- ✓Kimchi adds probiotics and tangy flavor
- ✓Warm, broth-based comfort food without heavy cream
Dietary Notes
Compliant With
Allergens
- Contains soy (tofu, gochujang, tamari)
- Contains sesame
- Contains eggs if using
FAQ
Can I make this less spicy?
Reduce the gochugaru to 1 teaspoon and add an extra tablespoon of broth to mellow the heat.
What should I serve with sundubu?
Steamed rice and quick cucumber salad make the meal feel complete.
Nutrition
| Calories | 340 |
| Protein | 19 g |
| Carbs | 18 g |
| Fat | 21 g |