Vegan Extra Danger Soondubu Jjigae (Korean Soft Tofu Stew)

I shared my first recipe for my favorite soup stew in the whole wide world, Soondubu Jjigae in 2017 HERE. While I still think that recipe is yummy, I like this revised version a little better because it's more soupy and less stewy. I like how clean and fiery the broth tastes, but if you love Korean Soft Tofu Soup as much as me, I encourage you to try both versions and see which you like best!




Vegan Extra Danger Soondubu Jjigae (Korean Soft Tofu Stew)
by Sarah Farsh February 26, 2020
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 3 carrots, chopped
  • 4-5 habanero peppers, finely chopped
  • 2-3 jalapeno peppers, finely chopped
  • 2 cascabel peppers (or more jalapeno), chopped
  • 1 bunch green onions, chopped
  • 1 large potato, diced
  • 3-4 cups exotic mushroom mix, roughly chopped
  • 1 zucchini, chopped
  • 3 tsbp gochugaru red pepper powder, fine
  • 1 cup fresh vegan kimchi 
  • 1 tbsp liquid aminos (more/less to taste)
  • 6 cups water (more or less depending how "soupy" or "stewy" you want your stew. More water equals more brothy soup, less water equals thicker heartier stew.) 
  • 1 carton soft tofu
  • freshly chopped baby broccoli and frozen peas for garnish 
In a large soup pot, sauté all ingredients together aside from water and tofu. I don't cook with oil, but if you need something to help your veggies from sticking (aside from a hot pot and the natural juices that will occur from the veggies themselves) you can add splashes of water, veggie broth, sesame oil or coconut oil. After you sauté ingredients well (about 10min), add gochugar powder, liquid aminos and water. Stir and cook with lid on until pot boils. Once pot boils, add soft tofu crumbled on top with your fingers. I like to keep the tofu last so it's not immersed in the soup but almost like a custard on top. Add optional broccoli and peas right before serving not to overcook those greens and to prevent them from turning bitter. Serve stew with white fluffy rice, sticky cauliflower rice mixed with tahini, or straight up! Traditionally this is served with a raw egg that you boil in your soup bowl, but vegan's won't miss that part. *DANGER! This soup is VERY spicy, if you don't like hot stuff, skip over this recipe. 

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