Korean Tomato Soup with Tofu and Pasta Recipe
A lightly spicy tomato soup with tofu cubes, pasta, and a hint of soy sauce. In Korea, dishes inspired by Western cuisine are becoming more common, and this soup is reminiscent of a cross between Italian tomato soup and Korean tofu stew. It’s warming, filling, and full of umami.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Spicy
Umami
Warming
Filling
Garlicky
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- canned tomatoes chopped or whole, peeled - 400 g
- vegetable or chicken stock - 800 ml
- tofu firm, cut into cubes - 250 g
- small pasta e.g. fusilli, shells - 120 g
- onion diced - 1 piece
- garlic finely chopped - 3 cloves
- gochugaru Korean chili flakes - 1 teaspoon
- soy sauce - 2 tablespoons
- vegetable oil for frying - 2 tablespoons
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
- spring onion sliced, for serving - 2 piece
- salt to taste, if needed - 0.25 teaspoons
Main Ingredient:
tomatoes
Preparation
- Heat the oil in a large 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 gochugaru and cook for about 30 seconds more, until the spices become very fragrant.
- Pour in the canned tomatoes and stock, then add the soy sauce and sugar. Stir and bring to a boil.
- Reduce the heat to medium and cook for 10 minutes to let the flavors meld.
- Add the pasta and cook according to the time on the package (usually 7–10 minutes), until al dente.
- For the last 5 minutes of cooking, add the tofu cubes, gently stir so they don’t break apart, and heat until the tofu is hot in the center.
- Taste the soup and season with salt or a little more soy sauce if needed.
- Ladle the soup into bowls, sprinkle with spring onion, and serve hot.
Storage
In fridge:
2 days
Freezing:
No
Makaron w zupie będzie dalej mięknąć w lodówce, więc zupa stanie się gęstsza. Podgrzewaj ją na małym ogniu, w razie potrzeby dolewając trochę wody lub bulionu.
Recipe submitted by
Marek, Site owner
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