This comforting Korean tofu soup is your new go-to recipe for cold days or whenever you're craving a bowl of deeply flavorful Korean food that just hits different. Our vegan version of spicy Korean tofu stew, inspired by the beloved haemul sundubu jjigae, skips the seafood but packs in all the bold, umami-rich flavor you'd expect from a traditional Korean dish.
This isn't just soup—it's comfort in a bowl. Whether you're familiar with the classic Korean soft tofu soup or you've only seen it trending on TikTok - make videos, this version makes the flavors of your favorite Korean restaurants achievable at home. Best of all, it’s completely plant-based, perfect for those looking for a vegan Korean food option that doesn’t skimp on depth or richness.
Serve it bubbling in a clay pot, topped with a vegan egg (justegg or yoegg), a side of white rice, and a few Korean side dishes, and you’ve got yourself an authentic Korean dining experience—right in your own kitchen.
Why You'll Love This Vegan Korean Stew
- Cozy & Nourishing: The spicy broth and hearty ingredients make it a perfect weeknight dinner or addition to your regular dinner rotation.
- Easy & Quick: Done in about 5–7 minutes of active prep and simmered to perfection—great for those busy nights.
- Flavor-Packed: With gochujang, wakame, and dashi stock (or vegetable oil + umami boosters), this dish delivers on savory broth and silky texture.
- Highly Customizable: Try a seafood version, swap tofu types, or use what you’ve got from the Asian market.
- Vegan & Gluten-Free Friendly: Made with accessible ingredients from your local Korean grocery store or Asian grocery stores.
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Ingredients
- Olive oil – For sautéing the aromatics; you can substitute peanut oil or vegetable oil.
- Gochujang – Korean chili paste, key for that signature spicy-sweet kick.
- Yellow onion – Adds sweetness and depth.
- Garlic – Fresh and aromatic, a must-have in most Korean dishes.
- Vegetable stock or water – Forms the soup base; for added depth, try dashi stock, chicken broth, or homemade anchovy stock.
- Light soy sauce – Brings umami and saltiness.
- Sesame oil – Toasty and nutty finish.
- Tomato paste – Adds a layer of acidity and body to the broth.
- Dried mushrooms – Earthy umami bomb when rehydrated.
- Diced potatoes – Adds creaminess and heft.
- Brussels sprouts – An unexpected but hearty vegetable twist.
- Extra-firm tofu – Holds its shape in soup; try silken soft tofu or firm silken tofu for a silky texture.
- Wakame seaweed – Traditional touch of the sea.
- Salt and black pepper – To taste.
- Optional: Korean red pepper flakes – For those who want to crank up the spice level.
Instructions
Saute aromatics, leeks onions & garlic in a pan with olive oil on medium-high heat.
Add veggies and stir in gochujang.
Pour in stock, mushrooms and other seasonings like soy sauce and sesame oil.
I added tofu & wakame too. Cover and simmer on low heat until fully cooked.
- Sauté Aromatics:
In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic. Cook until fragrant and translucent—about 5 minutes. - Build the Broth:
Pour in the vegetable stock. Stir in gochujang, light soy sauce, sesame oil, and tomato paste. Mix until well combined to form your flavorful soup base. - Add Vegetables:
Add the rehydrated mushrooms, diced potatoes, and halved Brussels sprouts. Let everything simmer for about 15 minutes, until the vegetables are fork-tender. - Add Tofu & Seaweed:
Gently stir in cubed tofu and wakame. Simmer another 5–10 minutes, letting everything mingle and absorb that savory broth flavor. - Season & Serve:
Taste and adjust seasoning with salt, black pepper, and Korean red pepper flakes as needed. Serve piping hot with white rice on the side and enjoy the residual heat in every spoonful.
Hint: For an extra burst of flavor, try adding a squeeze of fresh lemon juice just before serving! Drizzle chili oil and chili flakes for an extra spicy soup.
Substitutions
- Swap tofu with diced tempeh for a protein-rich alternative.
- Use vegan kimchi for added spice and probiotics.
- Replace wakame with nori strips or omit entirely.
- Add coconut aminos or vegan fish sauce for an umami boost.
Variations
- Spice it up: Add chopped chili peppers or extra red pepper flakes.
- Creamy version: Stir in a splash of coconut milk at the end.
- Veggie swap: Use bok choy, sweet potatoes, or king oyster mushrooms for new textures and flavors.
- Seafood version: If you're not strictly vegan, toss in shrimp or mussels for a twist on haemul sundubu jjigae.
Top Tip
For that true-to-Korea vibe, serve your soup bubbling hot in a clay pot and top with a raw egg (it’ll cook in the heat of the broth!). Pair it with simple Korean side dishes and you've got a restaurant-worthy meal made at home.
FAQ
Q: Can I make this stew ahead of time?
Absolutely. In fact, the flavors get even better after a night in the fridge. Store in an airtight container for up to 4 days and reheat gently before serving.
Q: Is this stew gluten-free?
Yes! Just ensure your soy sauce is gluten-free, or substitute with tamari.
Q: Can I freeze leftovers?
You can. The texture of the tofu might change slightly, but the flavor will remain intact. Store in an airtight container and consume within a few weeks.
Final Thoughts: A Vegan Korean Soup You’ll Crave Countless Times
Whether you're looking to spice up your easy weeknight meal routine or craving bold flavors from your favorite Korean restaurants, this Vegan Korean Tofu Soup is a satisfying and healthful dish that belongs in your dinner rotation. With accessible ingredients from your nearest Asian market, it’s easy to make, deeply flavorful, and endlessly customizable. Cozy, nourishing, and totally crave-worthy—you'll be making it countless times.
Top tip
For an authentic touch, consider serving your Vegan Tofu Stew in an earthenware pot or stone pot for a traditional Korean dining experience right in your own home!
Related
Looking for other recipes like this? Try these:
Vegan Tofu Stew
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon tomato paste
- 1 cup dried mushrooms rehydrated
- 1 cup diced potatoes
- 1 cup Brussels sprouts halved
- 1 cup extra-firm tofu cubed
- 2 tablespoons wakame seaweed
- Salt and pepper to taste
- Optional: Korean red pepper flakes for extra heat
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onions and minced garlic, sautéing until fragrant and translucent.
- Pour in vegetable broth and bring to a gentle simmer.
- Stir in soy sauce, sesame oil, and tomato paste and gochujang ensuring they're well incorporated.
- Add rehydrated mushrooms, diced potatoes, and Brussels sprouts to the pot. Let simmer for about 15 minutes until the vegetables are tender.
- Gently add cubed tofu and wakame seaweed to the stew, stirring gently to combine.
- Season with salt, pepper, and Korean red pepper flakes if desired, adjusting to taste.
- Allow the stew to simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Serve piping hot with a side of rice for a complete meal that'll warm you from the inside out!
