This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
- Prep time 35 minutes
- Total time 35 minutes
- 1 tablespoon vegetable oil
- 1/2 cup diced onion (about half onion)
- 1 cup kimchi , coarsely chopped
- 2 cloves garlic , minced
- 1 tablespoon Korean red pepper powder (gochugaru)
- 2 cups sodium-reduced chicken broth or vegetable broth
- 1 cup thinly sliced shiitake mushrooms
- 3 green onions , thinly sliced
- 2 zucchini , halved lengthwise and thinly sliced crosswise
- 1 pkg (510 g) soft silken or soft tofu , drained
- 1 tablespoon fish sauce
- 1 teaspoon sodium-reduced soy sauce
- 3 eggs
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 552 mg
- Sugars 4 g
- Protein 7 g
- Calories 103
- Total fat 5 g
- Potassium 315 mg
- Cholesterol 69 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 10
- Folate 13
- Calcium 4
- Vitamin A 14
- Vitamin C 17