Tasty Korean Winter Soup Recipe
The Tasty Korean Winter Soup Recipe is warm and full of flavor. It’s the best soup for cold days. This soup has soft tofu, fresh veggies and a spicy broth.
Ingredients
- 4 cups vegetable or chicken broth
- 1 cup water
- ½ block firm tofu cut in cubes
- 1 small onion sliced
- 1 medium carrot thinly sliced
- 1 zucchini cut into half moons
- 1 cup napa cabbage chopped
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochujang Korean chili paste
- 1 tsp minced garlic
- 1 tsp grated ginger
- ½ tsp salt
- ¼ tsp black pepper
- 1 green onion chopped for topping
Instructions
Prepare the Ingredients
- Wash and cut all veggies. Slice onion, carrot, and zucchini thin so they cook fast. Cut tofu into cubes. Keep everything ready.
Heat the Oil
- Put the pot on medium heat. Add sesame oil. Add garlic and ginger. Stir for 30 seconds. It will smell amazing.
Add the Vegetables
- Add onion, carrot, and zucchini. Cook for 3–4 minutes. Add cabbage next and stir well.
Add the Broth and Sauce
- Pour in broth and water. Add soy sauce and gochujang. Stir until the chili paste mixes well. The soup will turn red and spicy.
Simmer the Soup
- Let the soup boil. Then lower the heat and cook for 10–12 minutes. The veggies should be soft.
Add the Tofu
- Add tofu cubes carefully. Stir slowly so they don’t break. Cook for 5 minutes. Add salt and pepper.
Garnish and Serve
- Turn off the heat. Add chopped green onion on top. Serve hot in bowls. Enjoy it with rice or noodles.
Notes
- Use fresh veggies for a better taste.
- Don’t skip sesame oil—it gives great flavor.
- Add more or less gochujang for spice control.
- You can add mushrooms for extra taste.
- Let the soup sit for a few minutes—it tastes even better.