Mild Soft Tofu and Perilla Seed Stew.
This gentle and comforting Korean soup is perfect for days when you want something warm and nourishing. It has a rich nutty flavour from perilla seeds and the soft tofu makes every spoonful feel soothing and light. You only need about 15 minutes to prepare and cook it which makes it great for a quick meal on busy days.
This soup is also a wonderful choice when you are recovering from a cold or when you want a simple dish that feels good for your body.
Serve it hot with a bowl of steamed rice and enjoy the warmth all the way through.
If you prefer a non spicy Korean soup this is one you will want to make again.
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Cut the soft tofu into large pieces
Soft tofu breaks easily while cooking so keep the pieces about five centimetres to hold shape.
Keep the broth smooth
Mix the perilla seed powder and glutinous rice flour well before adding heat. This prevents clumping and gives a creamy texture.
Use kelp stock if possible
It brings a deeper flavour.
If you do not have kelp water works fine.
Adjust the salt carefully
Start with soup soy sauce for flavour. Add sea salt little by little at the end for a clean and balanced finish.
Do not overcook the tofu
Add it near the end so it stays soft and silky.
You cna make it vegan
Simply skip the clams and use mushrooms only.
Mild Sundubu Soup
Ingredients
Main
- 350 g soft tofu can substitute with firm tofu
- 250 g clams omit for vegan option
- 4 shiitake mushrooms about 95g, any mushrooms work
- 1 tbsp cooking oil
- 20 g white part of spring onion finely chopped
- 40 g onion finely chopped
- 40 ml cooking wine omit if not using clams
Seasoning & Broth
- 500 ml kelp stock or water
- 5 tbsp perilla seed powder
- 1 tbsp glutinous rice flour or 1/2–1 tsp starch
- 1 tbsp
soup soy sauce
If using regular soy sauce : use 1/2 tbsp and adjust the rest with salt - 2.5 g sea salt adjust it after you taste it
- 1 tsp perilla oil
Instructions
Prep
- Finely chop the onion.
- Finely chop the white part of spring onion.
- Wash the clams and purge sand if needed.
- Cut the soft tofu into large 5cm pieces. Soft tofu breaks easily, so keep the pieces large.
Perilla Seed Broth
- Soak kelp in 500ml cold water for 30 minutes to make stock. (If you don’t have kelp, use water instead.)
- Stir in perilla seed powder and glutinous rice flour until smooth.
Cook (Medium heat)
- [2 min] Heat oil in a pot and sauté onion and spring onion until translucent.
- [2 min] Add clams, stir briefly, pour in cooking wine, cover, and let the clams open.
- Pour in the perilla seed broth, add mushrooms, and bring to a boil. Season with soup soy sauce.
- Once boiling, add the tofu gently.
- Remove any foam from the surface.
- Taste and adjust seasoning with sea salt.
- Drizzle perilla oil to finish.
Serve
- Serve hot with a bowl of steamed rice.
- Especially comforting on a cold day.
Video
Q&A
Q. Can I make this stew without clams
Yes you can. Use mushrooms only for a simple vegan version. The broth will still be rich and nutty.
Q. What can I use if I cannot find perilla seed powder
You can use ground sesame seeds but the flavour will be different. Perilla seeds have a unique nutty taste that makes this soup special.
Q. Can I use firm tofu instead of soft tofu
Yes. Firm tofu holds its shape better but the texture will be less silky. Soft tofu is recommended if possible.
Q. Is soup soy sauce necessary
Soup soy sauce gives depth and a cleaner flavour. If you only have regular soy sauce use a smaller amount and adjust the rest with sea salt.
Q. Can I make the broth without kelp
Yes. Just use water. The stew will still taste good especially with perilla seeds.
Q. Can I reheat leftovers
Yes. Heat it gently so the tofu does not break too much. Add a little water if the broth becomes too thick
Q. Why do I need to adjust salt at the end
Soft tofu contains a lot of moisture. As it cooks the water from the tofu mixes into the broth and changes the salt level. Always taste the soup after adding the tofu and adjust with sea salt so the flavour stays balanced.
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