Made with extra soft tofu (sundubu, 순두부) and eggs (gyeran, 계란), this soup is the ultimate protein-packed breakfast! It’s warm and comforting! Thanks to its delicate taste and smooth texture, the soup is also great for sick people and small children.
It is normal to make this soup without vegetables. This recipe is my interpretation of the famous breakfast soup with added vegetables. You can enjoy it on its own or with a bowl of rice, kimchi and other side dishes.
Sundubu
Sundubu is unpressed tofu, so it has a high water content and an extra silky texture. Grab a pack or two when you go to a Korean market. It’s useful when you want to quickly whip up something warm and comforting. Tofu is rich in proteins, vitamins and minerals.
Soup base (broth)
For this soup, I usually make anchovy broth using dried anchovies and dried seaweed and season it with saeujeot (새우젓). The combination gives this delicate soup a deliciously savory taste. You can use other broth such as vegetable broth or chicken broth. If saeujeot is not available, use fish sauce or soy sauce (preferably soup soy sauce) to season the soup.
Vegetable options
Even if you have the option of sautéing the vegetables, I prefer to have some in the soup. I like tomato and/or green cabbage. Sometimes I use zucchini and/or mushrooms. Spinach is also great in this soup.
More Sundubu recipes
Sundubu jjigae
Haemul sudubu jjigae (soft tofu seafood stew)
Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) – vegan
Sundubu ramyun
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Sundubu Gyeran Guk (soft tofu and egg soup)
Soup
Portions: 2
Print recipe
Notes
You can also use courgettes and/or mushrooms. A handful of baby spinach is also excellent in this soup. Or omit the vegetables if you prefer.
