Tofu Stew with Soft Tofu, Seafood, and Deep Broth
A bowl of tofu stew done right is one of the most satisfying things you can make in under 30 minutes. The combination of silky tofu, savory broth, and bright aromatics creates something that feels restorative. Soft tofu soup — the Korean sundubu style — uses extra-soft tofu that breaks apart into the broth and absorbs its flavors completely.
This guide covers seafood tofu soup, the most popular variation, with instructions on how to make tofu soup from scratch including the broth, the protein choices, and the technique for keeping the tofu intact during cooking. If you’ve had a version of this at a Korean or Chinese restaurant and want to replicate it, this chinese seafood soup recipe-inspired approach gets you there at home.
What Is Tofu Stew and Why It Works
Korean vs. Chinese Styles
Korean sundubu jjigae uses extra-soft silken tofu, gochugaru (Korean chili flakes), and an anchovy-kelp broth as its base. It arrives at the table in a stone bowl (dolsot) still bubbling, with a raw egg cracked into the center. The Chinese approach tends toward a clearer broth — often chicken or pork based — with firmer tofu and less chili heat. Both are valid, and the technique overlaps considerably. The version here draws from both traditions: a savory, slightly spicy broth with soft tofu and fresh seafood.
Choosing the Right Tofu
Extra-soft or silken tofu is the right choice for tofu stew. It’s sold in tubes or aseptic cartons and has a custard-like texture that breaks apart gently as you add it to the broth. Firm or extra-firm tofu is too dense and doesn’t absorb the broth the same way. Handle silken tofu carefully — use a spoon to scoop it directly from the package into the simmering liquid rather than trying to cut it on a board, where it will tear and crumble.
How to Make Tofu Soup: The Broth First
Building the Broth Base
The broth determines the character of the entire dish. For the Korean-style version, start with a base of sesame oil, minced garlic, and gochugaru. Cook them together in your pot for 60 seconds until fragrant and the oil turns red. Add the broth and bring it to a simmer. This is the how to make tofu soup foundation — the chili and garlic in oil creates a flavor base before any liquid goes in.
Anchovy and Kelp Dashi
For maximum depth, make a quick dashi instead of using plain broth. Combine eight to ten dried anchovies (heads and guts removed) with a piece of dried kelp in four cups of cold water. Bring to a near-boil over medium heat, simmer for 10 minutes, then remove the solids. The resulting broth is clean, savory, and faintly oceanic — a perfect base for soft tofu soup. If time is short, use chicken broth with a teaspoon of fish sauce for a similar savory note.
Adding Seafood and Protein
Seafood Options That Work
Clams, shrimp, and squid are the most common additions to seafood tofu soup. Manila clams or littleneck clams open in about five minutes of simmering and release their natural brine into the broth. Medium shrimp peel easily and cook in two to three minutes — add them near the end. Squid rings add a pleasant chewiness; they need about three minutes of cooking. Avoid fish fillets in this preparation — they tend to break apart and muddy the broth. For a chinese seafood soup recipe approach, use a combination of shrimp, squid, and scallops with a lighter, ginger-forward broth.
Add the soft tofu after the broth has simmered for five minutes and the seafood has been added. Spoon it in gently in large pieces. Simmer for three more minutes — the tofu heats through without overcooking. Season the finished tofu stew with soy sauce, salt, and a few drops of sesame oil. Crack a raw egg into the center if serving in a stone bowl, then stir it in.
Serving Tofu Stew
Serve the soup directly in the cooking vessel if it’s a stone bowl, or ladle it into deep bowls. A bowl of steamed white rice on the side is standard — you scoop the broth and tofu over the rice as you eat, or alternate bites. Sliced green onions, sesame seeds, and a small drizzle of chili oil finish the dish. This soft tofu soup doesn’t improve with storage the way stews do — the tofu becomes watery and the seafood overcooks on reheating. Make it fresh and eat it immediately.
