The BEST Korean Silken Tofu Soup Recipe & Video - Seonkyoung Longest (2024)

FAQs

How healthy is Korean tofu soup? ›

Korean tofu soup is rich in protein; each 15 ounce serving of this soup contains nearly 17 grams of protein. Protein is a vital nutrient for optimal health, as your body uses protein to make and maintain muscle, skin and other tissues.

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

However, Korean sundubu is not exactly the same as silken tofu which usually comes in a square box and in different consistencies such as soft, firm, and extra firm. Sundubu only comes in extra soft consistency.

Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.

Soups are a common part of any Korean meal. Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables.

Kongguksu (cold soy milk noodle soup) is refreshing in the summer months and as healthy as it is delicious.

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

It is similar to the category of Korean stews called jjigae, with the main difference being that jjigae are generally made with only a single main ingredient, and named after that ingredient (such as kimchi jjigae or sundubu jjigae), while jeongol usually contain a variety of main ingredients.

Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up! Draining/Blotting: For block tofu, I like to slit the package and drain out the packing water.

What is another name for silken tofu? ›

Silken tofu, also known as Japanese-style tofu, is silky, creamy and has the highest water content. If you try to hold it, it will fall to pieces.

Korean name

Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of sundubu was discovered by a Joseon civil official who used spring water and sea water during its cooking process.

Sundubu Jjigae 순두부 찌개 (Soft Tofu Stew), a hearty Korean soup low in Calories and great for a weight-loss diet!

Long-time fermented kimchi is going to have a sour, rich, and strong taste, which is perfect for making flavorful dishes such as kimchi tofu soup. Fermented kimchi is also loaded with good bacteria, which can help you maintain a healthy digestion.

Koreans believe that consuming collagen-rich foods, such as bone broth soups, can help prevent conditions like arthritis and osteoporosis. As the bones simmer for hours, the collagen within melts into the water, making it an ideal collagen-enriched choice.