Soft Tofu Sundubu Jjigae (Mild Vegetarian)

Ingredients

• 14 oz soft tofu (silken tofu)
• 8 oz mushrooms (shiitake or cremini), sliced
• 2 cups vegetables (zucchini or spinach), sliced
• 1.5 tbsp gochujang
• 1 tbsp soy sauce
• 3 cups vegetable broth
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 2 tbsp green onion, sliced(optional)
• to taste salt(optional)
• optional 1/2 to 1 cup cooked white rice (for serving)(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms and vegetables, mince the garlic, and grate the ginger. Cut the tofu into large spoonable pieces.

2. 2

   Cook (20 minutes): In a pot, warm sesame oil over medium heat. Sauté garlic and ginger for 30–60 seconds until fragrant.

3. 3

   Add mushrooms and cook for 4–5 minutes, stirring, until they release moisture and begin to soften.

4. 4

   Stir in gochujang and soy sauce, then pour in vegetable broth. Bring to a gentle simmer and cook for 5 minutes to meld flavors.

5. 5

   Gently add the vegetables and simmer for 3–4 minutes. Carefully add tofu and simmer gently for 5–6 minutes, avoiding vigorous stirring.

6. 6

   Taste and adjust with a little salt if needed. Serve hot, topped with green onion if using.