Korean Sundubu Jjigae – Silken Tofu Soup

Ingredients for 2 servings:

• 1 onion(s)
• 4 garlic cloves
• 1 m.-sized sweet potato(s)
• 1 zucchini
• 1 tbsp sesame oil
• 2 tsp sambal oelek
• 1 tbsp soy sauce
• 500 ml vegetable stock
• 1 kg silken tofu
• 3 spring onions

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Roughly dice the onions and garlic. Dice the sweet potato into bite-sized pieces. Halve and slice the zucchini. Place everything in a bowl. Gently heat the sesame oil in a large pot. Add the sambal oelek and heat gently with the sesame oil. Stir continuously until it starts to bubble. Then add the vegetables and cook over medium heat until the onions are translucent. Briefly increase the heat and deglaze with soy sauce (if you want rice, you can add it now). Add the vegetable stock and cook over low heat for about 20 minutes, until the potatoes are tender. Meanwhile, slice the spring onions diagonally and set aside. Before serving, add the silken tofu and heat through. Add the spring onion rings in the last 2 minutes.