Vegan Soondubu Jjigae (easy and low sodium)

If anyone has read books of the Chicken Soup for the Soul company, you would definitely know that soup does wonders for warming up the body, mind, and spirit. Chicken soup, though? Not quite my deal. However, vegan soondubu jjigae? Absolutely!

My mother has inspired me to dig more into making Korean dishes at home. We whipped up this beautiful soup for dinner and it is deemed as one of the best family recipes in our household of all time! It is spicy, high in protein, and is arguably 98% comprised of mushrooms. Moreover, it is lower in sodium than most of these recipes!

Salt is added AFTER serving to elevate the flavors to ensure the salty flavor does not die as much in the cooking process. Adding some to garnish and then stirring it in is a hack my professor taught us to create lower sodium dishes. It works like a charm!

Additionally, you do not have to add as much mushrooms or Beyond Meat, but this helps increase the substantiation of the soup and elevates the nutritional profile (i.e. iron, protein, fiber, selenium, vitamin C, B vitamins, etc.). of the batch. Furthermore, this recipe is originally not vegan due to possessing anchovy paste in the kimchi and often adding beef, pork, and/or seafood, so I apologize if this isn’t as authentic of a rendition! Still, it tastes phenomenal!

RECIPE (serves 4)

  • 1 package of silken tofu–any works, but try to find a Korean brand packaged in a soft plastic casing
  • 2 vegan beef patties, thawed and chopped; I used two Beyond burgers (optional, but highly recommended!)
  • 3 TBSP gochugaru (Korean red chili flakes)
  • 1 TBSP minced garlic
  • 1 white onion, chopped finely
  • 1 stalk of green onion to garnish
  • 1/2 cup vegan-friendly kimchi
  • 2 ounces of dried oyster or shiitake mushrooms
  • 1 pound of oyster mushrooms
  • 1 pound of enoki mushrooms
  • 3-4 cups of vegetable broth
  • 1 TBSP sesame oil
  • Pinch of salt for garnishing


  1. In a large pot on low heat, carefully add sesame oil and Beyond meat. Cook until fragrant.
  2. Stir in the kimchi, garlic, and white onion. Mix until uniform.
  3. Integrate the oyster mushrooms, stirring everything around and allowing the mushrooms to sweat and soften.
  4. Carefully pour in the vegetable broth, bringing to a boil for 3-4 minutes.
  5. Once the broth boils, add in the tofu and enoki mushrooms. Stir them around gently to ensure the tofu breaks down into large chunks. Boil for 5 minutes.
  6. Remove from heat and garnish a serving with green onions and salt.

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