Korea / Main dishes

Soft tofu vegetable stew

Name: Soft tofu vegetable stew
Prep time: 20 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Korea
Ingredients: 400 g soft tofu; 150 g mushrooms, sliced; 150 g courgette, diced; 500 ml vegetable stock; 1 tsp gochugaru; 1 tbsp soy sauce; 2 garlic cloves, minced; 1 tbsp oil

Soft tofu vegetable stew in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook20 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Warm oil over low heat and stir in garlic and chili flakes for 20 seconds without burning.
Add stock, mushrooms and courgette and simmer for 10 minutes.
Spoon tofu into the broth in large pieces and simmer gently for 5–7 minutes until hot throughout.
Season with soy sauce and serve carefully while hot.

A little kitchen note

Untested editorial adaptation. This adaptation omits the optional egg and seafood.

Allergen notes

Soy; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 315 kcal
Protein: 25.0 g
Carbs: 12.3 g
Fat: 19.8 g
Fibre: 3.9 g
Total sugar: 6.2 g
Sodium: 1259 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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