Made with extra soft tofu (sundubu, 순두부) and eggs (gyeran, 계란), this soup is the ultimate high protein breakfast! It’s warm and comforting! Because of its mild taste and smooth texture, the soup is also excellent for the ill and young children.
It is common to make this soup without vegetables. This recipe is my take on the popular breakfast soup with added vegetables. You can enjoy the soup by itself or with a bowl of rice, kimchi and some other side dishes.
Sundubu
Sundubu is tofu that’s not pressed, so it has a high water content and an extra silky texture. Pick up a package or two when you go to a Korean market. It comes in handy when you want to make something warm and comforting quickly. Tofu is full of protein, vitamins and minerals.
Soup base (broth)
For this soup, I typically prepare anchovy broth using dried anchovies and dried kelp, and season it with saeujeot (새우젓). The combination gives this mild soup a deliciously savory taste. You can use other broth such as vegetable broth or chicken broth. If saeujeot is unavailable, use fish sauce or soy sauce (preferably soup soy sauce) to season the soup.
Vegetable options
Although you have the option to skip the vegetables, I prefer having some veggies 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 (seafood soft tofu stew)
Deulkkae sundubu jjigae (soft tofu stew with perilla seeds) – vegan
Sundubu ramyun
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Notes
You can also use zucchini and/or mushrooms. A handful of baby spinach is also great in this soup. Or omit the veggies if you prefer.
