Korean Soft Tofu Stew (Soondoobu Jjigae) by Cynthia Raub

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At a Korean table, a variety of side dishes (banchan) will clutter and cover an entire table to the corners and edges. Each diner is set with their own bowl of rice, a spoon, and chopsticks. A soup or stew is a standard for every mealtime during a Korean meal. As such, a single pot of soup is set in the middle of the table for everyone to eat from directly. Due to the long reach to the communal pot, Korean spoons have longer handles than other culture's spoons for this reason. Interesting, right? You're welcome for that tidbit of trivia knowledge. Don't ever say I never gave you anything. 

This tofu soup comes together in no time, and as I explain in the notes below, is very flexible in ingredients as well. The silken tofu's luscious and soft texture is carried through a mildly spicy soup base with small nibbles of vegetables and meat along the way. Share this pot of stew with your family or some friends, or eat the whole thing by yourself. There's no wrong way to enjoy this fragrant and bubbling mess. 

Notes: This soup can easily be made vegetarian or even vegan! You can also swap the seafood for beef or pork and it will be just as delicious. I made this version of tofu soup to accompany Korean Green Onion and Seafood Pancakes (Pa Jun) so I used the same seafood for both dishes to make it easier on myself. If you omit the animal broth and/or meat, I recommend a spoonful more of kimchi and a bigger glug of sesame oil for more flavor. This is a mild version, so feel free to add Korean red pepper flakes (gochugaru) or sliced spicy peppers to your liking. Also, I had a difficult time tracking down silken tofu - so don't be discouraged if you can't find it, either. Soft tofu is a perfectly delicious substitute for this soup.

Serves: 1 - 4
Time: 20 minutes

1/4 cup chopped seafood (I used shrimp and squid.)
3 clams
1 tablespoon grape seed oil (or any other neutral oil)
1/4 cup chopped kimchi
2 cloves garlic, minced
1/4 cup diced mushrooms
1/4 cup diced zucchini
1 cup of stock (vegetable, seafood, chicken, beef) or water
14 ounces silken tofu
1 teaspoon kosher salt
1 tablespoon sesame oil
1 tablespoon green onion, thinly sliced
1 egg

Cut seafood into small dice and clean and sort clams. Set aside.

In a small saucepan, heat grape seed oil on medium high heat. Add kimchi, garlic, mushrooms, and zucchini; cook until tender and barely browned, about 2-3 minutes. Add stock and bring to a boil. Scoop large spoonfuls of silken tofu from its package into the boiling soup base. Reduce heat to medium and bring back to a hard simmer, stirring occasionally to break up the tofu. Simmer for 3 minutes until tofu is heated through. Season with kosher salt. Add seafood and cook until cooked through, about 2 minutes. Taste and adjust seasoning.

Reduce the heat to low and drizzle the soup with sesame oil and scatter green onions. Crack an egg into a small bowl and gently pour on top of the soup; the hot soup with cook the egg. Serve from your saucepan and enjoy!

White Bean Soup with Wilted Greens by Cynthia Raub

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white bean soup

I love soup! I love lunch!!! The idea of a Soup and Salad lunch is lovely -- to eat a light meal during the day that won't weigh you down so you can continue to kick ass the rest of the day. I'm normally not that sensible, as my meal preferences skew towards heavy and regretful with a generous serving of guilt. Soups like this one, a White Bean Soup with Wilted Greens are deceptively delectable and satisfying despite its humble ingredients. Soups are easy and wholesome weeknight meals that transform into delicious leftovers for lunch the next day. Because I was so proud of myself for not starting this soup with browned sausage, I added the option of fried pancetta and pancetta-fat torn croutons at the end. Because as much as I love soup and lunch, I really REALLY love cured ham products and bread fried in oil. The soup alone is hearty and delicious; but when I prepared this for Amy and Christine, I felt compelled to finish it with additional optional garnishes to make it special.

Notes: I have made this soup numerous times and every time, it's a little different. This is the amazing thing about the forgiving nature of soups! I've made it with beans I have cooked, canned beans, water, chicken stock; I have added sausage, and most of the time I don't have a hard cheese rind to add- but it's always delicious despite the small changes! The acid at the end can also be changed to white wine vinegar or apple cider vinegar. This soup tends to thicken up as it sits. When reheating leftovers, add a splash of broth or water to thin out. To make this vegetarian, omit the pancetta croutons and perhaps make olive oil and garlic croutons instead. Additionally removing the parmesan and rind would make this recipe vegan.


Time: 55 minutes
Servings: 6 large meals, 8 smaller portions

White Bean Soup with Wilted Greens
8 tablespoons olive oil plus more for serving
1 cup onion (small dice)
1 cup celery (small dice)
1 cup carrot (large dice)
5 garlic cloves, minced
4 cups vegetable broth
1 teaspoon chopped fresh rosemary
2 fresh thyme sprigs
2 bay leaves
1/2 teaspoon crushed red pepper (optional)
2 (15-ounce) cans no-salt-added white beans (Great Northern, Cannellini or Navy beans all work here), rinsed and drained
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind (optional)
Kosher salt and pepper to taste
4 cups of greens (kale, escarole, or spinach)
Lemon juice to taste
Shaved fresh Parmesan cheese
1 tablespoon finely chopped rosemary for garnish

Pancetta Fat Torn Croutons
6 oz diced pancetta
1 sprig thyme (optional)
2 crushed garlic cloves (optional)
4 loose cups of a rustic bread (Ciabatta, Pugliese, etc.) torn into 1 inch pieces
Olive Oil

Tear 1 inch pieces of bread from a loaf of bread - about 4 loose cups, set aside.

Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Add onion and cook until translucent, about 4 minutes, stirring frequently. Add celery, carrots and garlic, and sweat for 2 minutes. Add vegetable broth, beans, herbs (except chopped rosemary), and cheese rind. Season with salt, pepper and crushed red pepper to taste. Bring to a boil, reduce heat, and simmer 10 minutes.

While the soup is simmering, sauté the pancetta, crushed garlic clove, and thyme sprig in 2 tablespoons of olive oil, until the fat is rendered and the pancetta is browned. Remove pancetta to a paper towel lined plate. Reserve fat, thyme and garlic in the pan.

Add 2 tablespoons of olive oil to the pancetta pan at medium-high heat. Add torn bread in a single layer to the pan. Toss the bread frequently, exposing all sides to the fat and heat, browning the bread until golden. Cooking the croutons may have to be done in batches, depending on the size of your pan. Add oil each time, enough to cover the bottom of the pan lightly, for every batch. Sprinkle croutons with kosher salt.

Add greens to the soup and simmer until the greens are wilted. Taste, adjusting salt and pepper to your palette, then finish with a squeeze of lemon juice for brightness. Remove and discard parmesan rind; ladle into a bowl, finish with a drizzle of nice olive oil, chopped rosemary, croutons and pancetta.

Recipe developed from:
30-minute Tuscan White Bean Soup
White Bean Soup with Escarole