Clear soft tofu and egg soup (sundubu gyeran guk)
A mild Korean soup with delicate egg ribbons and soft tofu in a clear onion broth. It is a separate, non-spicy dish from kimchi sundubu stew.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Substitute available
If Unsalted vegetable stock is unavailable
- Use instead
- Water
- Substitute quantity
- 3 paper cupsReference quantity: 540 ml
Use water instead of the stock, in the same amount. The soup will taste lighter; add salt only after tasting.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Replace the original soy sauce with this amount. Keep the water and method unchanged; check tamari labels for soy and possible wheat.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain 1 pack soft silken tofu, 300 g, without pressing it. Thinly slice ½ small onion, about 60 g, and chop 1 spring onion. Beat 2 eggs in a small bowl until no separate white strands remain. Keep the eggs chilled until preparation.
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Step 2
Put 3 small paper cups unsalted vegetable stock, 540 ml, in a saucepan with the onion and optional ½ teaspoon minced garlic. Bring to a boil over medium-high heat, then simmer for 4–5 minutes until the onion is translucent. Add 1 teaspoon soy sauce.
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Step 3
Spoon the tofu into the broth in large pieces. Simmer gently for 3 minutes, turning the pieces once with a spoon. Avoid vigorous boiling or repeated stirring, which breaks up the tofu. The broth should stay light and clear.
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Step 4
Pour the beaten eggs slowly around the simmering broth. Leave undisturbed for 30 seconds, then gently lift once with a spoon. Simmer for 2–3 minutes until the egg is fully set and the soup reaches at least 71°C. Add the spring onion and, only after tasting, up to ⅛ teaspoon salt. Serve hot.
Finished dish
For 2 servings. A small paper cup holds 180 ml. Silken tofu is needed for the soft texture; firm tofu gives a different result. For a lighter broth, replace the stock with 540 ml water and taste before adding salt. Contains egg and soy; check stock and soy sauce labels for wheat and other allergens. Refrigerate within 2 hours at 4°C or below, use within 2 days and reheat to 74°C. Household spoon measures are approximate; 1 tablespoon = 15 ml and 1 teaspoon = 5 ml.
Related recipes
Enjoy every bite
How to enjoy it
Lift the tofu gently with a spoon and enjoy with warm rice. Serve the soup comfortably warm rather than piping hot for children.
