White Soondubu Jjigae (Mild Tofu Stew) Recipe (2024)

Sadly I found this a little bland, with a thin sauce and not enough to feed 4 people. Maybe my kombu wasn't strong enough. I added extra soy sauce and some miso and more mushrooms. Next time I would also add another package of tofu and another zucchini.

There is no mention in the ingredients, but the preparation says to add 5 cups of water.

In the directions, it calls for 5 cups of water.

The mushrooms and other ingredients cooked together with the water will make a broth.

This was pretty good but needed a LOT of additional seasoning. I used doenjang and "mushroom seasoning", found at the Asian grocer.

Agree, very bland. Not sure cracking eggs on top will help.

Bland as written. Punched it up with miso and more soy sauce and sesame oil. A nice starting recipe for a good DIY soup.

I found this too bland and slightly bitter. I won’t be making it again.

Such a delicate soup. I loved the flavors, especially the daikon. I will cook it on repeat. Thank you!

I thought this recipe was lovely. The broth is indeed subtle--I added a bit more kombu and sh*takes and simmered that for an additional 15 minutes to boost the flavor and that did the trick. My five year old approved. I added miso as someone suggested and honestly didn't think it was necessary. The daikon was my favorite part, try to add if you can! I served with rice and kimchi

Yum! Quick, simple weeknight dinner. I forgot to get daikon, so I used half of a large sweet potato. Not exactly the same, but it worked well. I also added about 1/8t dashi, just because I like it. I feel like it brings out the kombu flavor a bit more, in case your seaweed is a bit stale. Make sure to be generous with the black pepper!

I haven’t made this yet, but I plan to. It takes at least 30 minutes of hot water soaking to rehydrate the shiitakes I have to where they can be destemmed/sliced. I plan to strain the soaking water into the broth, it sounds like it could use it.

A bit dubious after cooking, but after freezing and reheating - absolutely not! Flavors melded beautifully! Very yummy! My only addition/substitution - light/white miso instead of salt.

This was a nice change from our normal soup recipes. Definitely mild, as promised. A great base to build on. I used broth instead of water (and more of it), double the mushrooms, twice the soy sauce plus fish sauce, miso and umami powder. Finished with eggs on top as suggested. Probably would not feed four as listed - at least not if you’re all hungry. Will probably make a version of this again. Appreciate being introduced to the kombu and Korean radish.

This was pretty good but needed a LOT of additional seasoning. I used doenjang and "mushroom seasoning", found at the Asian grocer.

Shiitake mushrooms need to be destemmed after step 1. My dried shiitakes do not properly rehydrate in only five minutes. Even after the additional 15 minutes simmering in step 2 the core is still tough. I intend to use fresh shiitakes and sesame oil next time.

This was really good, although very mild (as advertised). I ended up adding additional soy sauce and some gochugaru.

A little bland.For the basic stew I add:--additional 6 inch kelp--additional 2 T high quality soy sauce (not low sodium)--1 T of mushroom/umani powder (lion's mane)--handful of chopped up fresh mushroomsI also throw in a handful of baby spinach for the last 2-3 minutes of cooking.Could also add Miso to add more substance to the broth.Adding Protein:For breakfast protein I add an eggFor lunch protein on second day I add thin sliced poached chicken breast (1/4 of a breast) or steak

What are you supposed to do with the kombu after cutting it up??

Adding zucchini and radish at the same time? After 15 min the zucchini will be mush, I suppose.