Korean Soup with Tofu, Vegetables and Rice Noodles Recipe
A mild yet filling soup with tofu cubes, vegetables and rice noodles in a light soy-based broth. In Korea, similar soups are often served as everyday lunches because they’re quick, inexpensive, and a great way to use up various vegetables from the fridge. The flavor is reminiscent of a mix between a vegetable soup and clear broth, but without meat and with pleasantly springy noodles.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- tofu - 250 g
- rice noodles - 120 g
- carrot - 1 piece
- zucchini - 0.5 piece
- Chinese cabbage - 150 g
- onion - 0.5 piece
- garlic - 2 piece
- water - 1.4 l
- soy sauce - 3 tablespoon
- sesame oil - 1 tablespoon
- oil - 1 tablespoon
- chives - 3 tablespoon
- pepper - 0.25 teaspoon
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, drain the liquid and gently pat it dry with a paper towel. Cut into cubes about 1.5 cm on each side.
- Peel the carrot and slice it into thin half-moons. Wash the zucchini, cut it in half lengthwise, remove the soft core with seeds, and slice the rest into half-moons.
- Wash the Chinese cabbage, cut off the tough end, and slice the leaves into strips about 1–2 cm wide. Peel and finely chop the onion. Peel the garlic and chop it or press it through a garlic press.
- Heat the oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and cook for about 30 seconds more, until it becomes very fragrant.
- Add the carrot and sauté for 2–3 minutes, stirring, until it softens slightly.
- Pour in 1.4 liters of water, add the soy sauce and bring to a boil. Reduce the heat and simmer for about 10 minutes.
- Add the zucchini and Chinese cabbage and cook for another 5 minutes, until the vegetables are tender but not overcooked.
- Gently add the tofu cubes to the soup and simmer over low heat for 3–4 minutes, just until heated through but not falling apart.
- Prepare the rice noodles separately according to the package instructions (usually soak in hot water for 5–7 minutes), then drain and rinse with cold water.
- Add the sesame oil and pepper to the finished soup and stir. Place a portion of rice noodles in each bowl and ladle the hot soup with tofu and vegetables over them.
- Sprinkle the soup with chopped chives just before serving.
Storage
In fridge:
2 days
Freezing:
No
Zupę bez makaronu przechowuj w lodówce do 2 dni. Makaron ryżowy dodawaj tylko do porcji, którą podgrzewasz, bo inaczej się rozpadnie i wchłonie cały bulion.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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