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Mild Vegetarian Sundubu Jjigae

Sundubu jjigae is a very spicy Korean soup made with freshly curdled tofu that has not been strained or pressed. Often it's made with seafood such as clams, shrimp and mussels, and also pork. I really enjoy this dish, but it is too spicy for me, so I created this mild vegetarian recipe. It's perfect for fall, winter and spring.

Difficulty: Beginner
Best Season: Winter
Dietary: Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
Description

Balancing for vata, pitta and kapha doshas.

Ingredients
  • 2 Tablespoons toasted sesame oil
  • 1 small red or yellow onion (diced)
  • 2 green onions (thinly sliced; keep the green tops separate for topping)
  • 2 Tablespoons tamari (or to taste)
  • 2 teaspoons gochujang (more if you want it spicy)
  • 3 Tablespoons organic mellow white miso (or Korean doenjang for a hardier flavor)
  • 1 clove garlic (minced)
  • 1/2 inch fresh ginger (peeled and minced)
  • 1 large bok choy (or 4 small; chopped, white bottoms and green tops separated)
  • 1 cup fresh enoki mushrooms (or beech or hen of the woods mushrooms, or a combination)
  • 1 oz fresh shiitake mushrooms (sliced (may use rehydrated))
  • 2 small zucchini (sliced into 1/4 inch discs)
  • 8 cups water
  • 1/2 teaspoon sea salt (or to taste)
  • 16 oz package sundubu (soft silken tofu) (cut into small chunks)
  • microgreens (for topping (optional))
  • cooked rice (for serving)
Instructions
  1. 1
    Heat a medium pot on medium heat.
  2. 2
    Once the pot is hot, add the sesame oil, then the onions and the white part of the green onions. Sauté for 3 minutes or until translucent.
  3. 3
    Add the tamari, gochujang, miso, garlic and ginger. Sauté for 2-3 minutes.
  4. 4
    Add the white part of the bok choy and the shiitake mushrooms and sauté for another 2-3 minutes.
  5. 5
    Add the zucchini with a pinch of salt and sauté.
  6. 6
    Add the water, cover and boil for about 6-7 minutes.
  7. 7
    Add the tofu, bok choy greens, and remaining mushrooms. Cook another 2-3 minutes with the lid off.
  8. 8
    Add extra salt or tamari to taste.
  9. 9
    Add cooked rice to your serving bowl, ladle the soup over it, and garnish with the green onion tops.
Note
  • Sundubu (silken soft tofu) is often sold in a tube in Asian grocery stores; you can also find silken soft tofu in the refrigerated section of natural grocery stores.
  • Korean doenjang has a stronger, sharper, deeper flavor than miso. Both are made primarily from soybeans and salt; miso also contains a koji starter added to rice.
  • Recipe inspired by Rach Kim's Vegetarian Soon Tofu Jjigae on Food52.
Read it online: https://www.bwellayurveda.com/recipe/mild-vegetarian-sundubu-jjigae/

Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!