The BEST Korean Silken Tofu Soup Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between kimchi jjigae and soft tofu soup? ›

Soondubu has a much softer and fluffier texture from the silken tofu and the egg that gets cracked in at the end. Kimchi jjigae uses firm tofu that doesn't break down in the stew, and uses a lot more kimchi which is the predominant flavor.

It's a super quick and easy soup. You can use medium soft Tofu, but I always use Silken Tofu, that is the softest type. Because of the soft jelly-like texture of Silken Tofu and the thickened soup, this soup is very comforting when I have a cold. However, you should season it very lightly if you are unwell.

Transfer 1 cup soup and remaining tofu slab to blender and process until smooth, about 2 minutes. Stir pureed soup and reserved browned tofu into remaining soup in saucepan and adjust consistency with extra hot water as needed. Season with salt and pepper to taste.

Yes. Tofu soup is healthy as it contains many nutrients, vitamins, and vegetables.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.

Eating tofu and other soy foods every day is generally considered safe. That said, you may want to moderate your intake if you have: Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Soft and silken tofu are ready to go right out of the package (though, technically, any tofu can be eaten raw). Drain off the excess water, and eat up!

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

How do you keep tofu from falling apart in soup? ›

What's good about frozen tofu? This change in consistency makes the tofu simultaneously stronger, firmer, and spongier. It holds its shape better when cooked in stir-fries, hot pots, or soups, and loses its tendency to fall apart.

Silken tofu is delicate and can easily break apart, so it is best to handle it gently. Rather than cutting it into cubes, you can simply spoon or scoop the desired amount of tofu into the soup. This way, it will retain its creamy texture while still adding body to the soup.

Incorporating tofu into your daily meals and snacks can bring several health benefits. Those benefits include brain health promotion, ease of menopause symptoms, and heart disease prevention. However, eating tofu has some risks, as it might lead to digestive issues or interact with certain medications like MAOIs.

Firm and extra-firm tofu are dense and solid and hold up well in stir-frys, soups or on the grill. Soft tofu is good for soups and making dips or spreads, where a smoother texture is desirable and the recipe calls for blending, mashing or puréeing.

As a general rule of thumb, though, it's okay to eat tofu every day. "The Food and Drug Administration has recognized that 25 grams of soy protein per day may help reduce cholesterol levels," says Manaker. "Some experts recommend eating four soy servings a day for heart health, which can include tofu.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

Kkongchi kimchi-jjigae (꽁치 김치찌개) is made with Pacific saury. Budae-jjigae (부대찌개) is made by stewing kimchi with various ingredients not native to Korean cuisine, including Spam, hot dogs, and American cheese slices.

Sundubu jjigae is a Korean stew made with soft (uncurdled) tofu as a highlight ingredient. There are a few different ways to make sundubu jjigae using different ingredients (e.g. kimchi, minced pork and seafood) but by far my favorite version is the seafood version known as Haemul Sundubu Jjigae (해물 순두부 찌개).

Leone likes to make his own dashi, an aromatic broth flavored with kombu, or dried seaweed. The vegetal, briny flavor of the seaweed enhances the funky, salty miso in a way that typical broth just can't. "You've gotta use silken tofu," says Leone. Save the extra-firm for your stir-fries.