Name: Spicy Beef and Tofu Soup
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Korean
Ingredients: 8 oz beef sirloin or ribeye, thinly sliced; 1 tablespoon sesame oil; 1/2 onion, thinly sliced; 3 garlic cloves, minced; 1 tablespoon gochujang (Korean red chili paste); 1 teaspoon gochugaru (Korean red chili flakes) (optional, for extra heat); 4 cups beef or chicken broth; 1 tablespoon soy sauce; 1 teaspoon fish sauce; 1 package (14 oz) silken or soft tofu, cut into cubes; 2 green onions, chopped; 1 cup mushrooms (shiitake or button), sliced (optional); 1 cup spinach or napa cabbage (optional); 1 egg (optional, for topping)

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Why You’ll Love This Recipe

This Spicy Beef and Tofu Soup is the ultimate comfort food, with a deliciously rich broth and tender beef. The combination of gochujang and gochugaru adds a nice kick of spice, while the tofu softens the heat and gives the soup a silky texture. With a variety of optional vegetables and the richness of an egg on top, you can customize this soup to your taste and enjoy it as a hearty, satisfying meal. It’s the perfect dish for a cozy night in or a quick weeknight dinner.

Ingredients

8 oz beef sirloin or ribeye, thinly sliced
1 tablespoon sesame oil
1/2 onion, thinly sliced
3 garlic cloves, minced
1 tablespoon gochujang (Korean red chili paste)
1 teaspoon gochugaru (Korean red chili flakes) (optional, for extra heat)
4 cups beef or chicken broth
1 tablespoon soy sauce
1 teaspoon fish sauce
1 package (14 oz) silken or soft tofu, cut into cubes
2 green onions, chopped
1 cup mushrooms (shiitake or button), sliced (optional)
1 cup spinach or napa cabbage (optional)
1 egg (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Sear the Beef

Heat the sesame oil in a large pot over medium heat. Add the thinly sliced beef and cook for 2-3 minutes, stirring occasionally, until lightly browned. Remove the beef from the pot and set aside.

Step 2: Sauté Aromatics

In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Stir in the gochujang and gochugaru, cooking for 1-2 minutes to release their flavor and infuse the oil.

Step 3: Build the Broth

Pour in the beef or chicken broth, soy sauce, and fish sauce. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 5-7 minutes to allow the flavors to meld together.

Step 4: Add Tofu and Vegetables

Gently add the tofu cubes, mushrooms, and spinach (or napa cabbage, if using) to the broth. Let the soup simmer for 5-7 minutes, allowing the vegetables to soften and the flavors to deepen.

Step 5: Add the Beef and Final Touches

Return the cooked beef to the pot and simmer for an additional 2-3 minutes, allowing it to heat through. Taste the soup and adjust seasoning with more soy sauce or chili paste as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls. If desired, crack an egg into each bowl while the soup is hot to cook it slightly. Garnish with chopped green onions and a drizzle of sesame oil for extra flavor. Serve immediately.

Servings and Timing

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

Vegetable Options: Feel free to substitute or add more vegetables, such as bok choy, zucchini, or carrots, to suit your preferences.
Vegan Version: Substitute the beef with additional tofu, mushrooms, or tempeh for a vegetarian or vegan version of this soup.
Noodles: Add some cooked noodles (e.g., udon or ramen) to make this soup even heartier.
Extra Heat: For those who love heat, add more gochujang or a few extra slices of fresh chili peppers to kick up the spice level.

Storage/Reheating

Storage: This soup can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the soup gently on the stove over low heat, adding a splash of water or broth if it has thickened too much. If the egg is already added, it may break apart, so you may want to add the egg fresh when reheating.

FAQs

1. Can I use ground beef instead of sliced beef?

Yes, you can use ground beef if you prefer. Just cook it thoroughly before adding the broth and follow the rest of the recipe as usual.

2. Can I skip the fish sauce?

If you don’t have fish sauce, you can substitute it with additional soy sauce or tamari for a vegan option.

3. Is this soup very spicy?

The soup is moderately spicy, thanks to the gochujang and optional gochugaru. If you prefer less heat, you can reduce the amount of chili paste or omit the chili flakes.

4. Can I use different types of mushrooms?

Yes, you can use any variety of mushrooms you like, such as cremini, shiitake, or even portobello.

5. What can I serve with this soup?

This soup is hearty on its own, but it pairs wonderfully with steamed rice, kimchi, or a side of crispy, warm bread.

6. Can I make this soup in advance?

Yes, this soup can be made in advance and stored in the fridge. The flavors will continue to develop, making it even tastier the next day.

7. Can I add more tofu to the soup?

Absolutely! If you love tofu, feel free to add more to the soup to make it extra creamy and filling.

8. Can I use silken tofu instead of firm tofu?

Yes, silken tofu works great in this soup. It will break down more easily, giving the broth a creamier texture.

9. What can I use as a substitute for sesame oil?

If you don’t have sesame oil, you can use vegetable oil or olive oil, though it won’t have the same nutty flavor.

10. Can I add an egg to each serving?

Yes, cracking an egg into each bowl while the soup is hot is a great addition. The egg will cook slightly in the broth, adding richness to the soup.

Conclusion

This Spicy Beef and Tofu Soup is a deliciously warming dish that brings together tender beef, silky tofu, and a flavorful broth with a spicy kick. The combination of Korean-inspired ingredients like gochujang and gochugaru with the comforting beef and tofu creates a perfectly balanced soup that’s both hearty and satisfying. With the option to customize it with vegetables or an egg, this soup is perfect for a cozy weeknight dinner or a special meal to share with family and friends.

Spicy Beef and Tofu Soup

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Spicy Beef and Tofu Soup is a comforting dish featuring tender beef, silky tofu, and a rich broth with a spicy kick from gochujang and gochugaru. This hearty, Korean-inspired soup is perfect for a warming meal.

Author: Amy
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Soup
Method: Simmering
Cuisine: Korean

Instructions

Heat sesame oil in a large pot over medium heat. Add the sliced beef and cook for 2-3 minutes, stirring occasionally, until lightly browned. Remove the beef and set aside.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant. Stir in gochujang and gochugaru, cooking for 1-2 minutes to release their flavors.
Pour in the broth, soy sauce, and fish sauce. Bring to a boil, then reduce heat and simmer for 5-7 minutes to meld the flavors.
Add the tofu cubes, mushrooms, and spinach (or napa cabbage). Simmer for another 5-7 minutes until the vegetables soften.
Return the cooked beef to the pot and simmer for 2-3 minutes to heat through. Adjust seasoning with more soy sauce or chili paste if needed.
Ladle the soup into bowls. If desired, crack an egg into each bowl while the soup is hot to cook it slightly. Garnish with green onions and a drizzle of sesame oil. Serve immediately.