How to Make Soft Tofu Stew for 2: Measurements and Steps

Two homes can use the same pack of soft tofu. In one, the broth turns weak as you eat. In the other, it stays savory to the end. The difference is how you set the seasoning. Soft tofu releases more water after it boils, so you need to season the broth on the salty side from the start ^[1]. It is also best to stir-fry chili flakes with green onion and onion to make chili oil ^[2]. It is a fast dish. Some recipes for 2 servings take only 10 minutes of prep and 7 minutes of cooking ^[3]. As of November 2026, a basic pot (1 to 2 servings) uses 350g soft tofu, 300ml anchovy-kelp broth, 100g ground pork, 1.5 tbsp chili flakes, 1 tbsp soup soy sauce (국간장) and 1 tbsp anchovy sauce. You stir-fry on low heat, then boil on high heat ^[1][1][1].

Why Soft Tofu Stew Turns Bland and the 2 Keys to Flavor

The first key is seasoning. Soft tofu is tofu set into soft curds, so it holds a lot of water. As it heats in the stew, that water seeps into the broth. So the broth should be on the salty side. Then it is not bland, and the seasoning is right, even after water comes out of the tofu later ^[1]. Taste the broth before adding the tofu. Aim for "a little too salty." It will be just right when you eat. Use soup soy sauce (국간장, also called home-made soy sauce) ^[1].

The second key is chili oil. When you stir-fry the green onion and onion, add the chili flakes too. This makes green onion oil and chili oil ^[2]. However, chili flakes burn easily and turn bitter. Use plenty of oil and stir-fry on low heat ^[2]. These two points explain every step below. Start on low heat instead of rushing on high heat. And set the seasoning high from the start.

Ingredient Measurements for 1 to 2 Servings (Tablespoons, g, ml)

The measuring standards are 1 tablespoon = 15ml, 1 teaspoon = 5ml and 1 cup = 200ml. A paper cup of 1 cup is 180ml ^[1]. For powders, count a heaping rice spoon as 1 tablespoon ^[1]. The table below lists the ingredients for a basic pot (1 to 2 servings).

Steps for Basic Soft Tofu Stew: Heat Level and Timing

Chili flakes burn easily, so keep to the right heat level ^[2]. The picture below shows three points to check by eye.

1. Season the meat (optional): If you slice pork shoulder or neck, marinate it for 10 minutes with ½ tbsp cooking rice wine, 1 tsp sesame oil, ½ tsp minced garlic and black pepper ^[4]. You can also stir-fry ground pork as it is.
2. Stir-fry on low heat: Preheat the pot on low heat. Add 2 tbsp cooking oil, ½ tbsp minced garlic, 3 tbsp chopped green onion, 1 and a half tbsp chili flakes, 100g ground pork and black pepper ^[1]. Break up the meat so it does not clump. Stir-fry until the surface of the meat turns white ^[1]. When the oil turns red and smells nutty, the chili oil is ready. Add the onion and shiitake mushroom at this point and stir-fry them too.
3. Add broth and turn to high heat: When the meat turns white, pour in 300ml anchovy-kelp broth and turn the heat to high. When it boils, add 1 tbsp soup soy sauce and 1 tbsp anchovy sauce ^[1].
4. Taste: Keep the heat high and boil for 2 to 3 minutes, then taste ^[1]. The tofu is not in yet, so it should be a little salty ^[1].
5. Add the soft tofu: Scoop 350g soft tofu into the pot in large spoonfuls. When it comes to a quick boil on high heat, reduce to medium heat and boil for 2 more minutes ^[3]. Stirring breaks the tofu and clouds the broth. After adding it, gently shake the pot or push the tofu once or twice.
6. Egg: After the broth boils once, add 1 egg and cook for 2 minutes. Then it is done ^[3]. If you drop it in without breaking the yolk, it cooks to a soft yolk. If you beat it first, the egg white spreads in soft curds.

How to Season: Ratios of Soup Soy Sauce, Anchovy Sauce and Salted Shrimp

Do not set the seasoning all at once. Split it into two rounds. Set it the first time when the broth boils, then taste once more at the end, after adding the tofu. When you swap seasonings, do not use the same ratio from the start. Add only 1 tbsp first, then taste at the end and add more ^[2]. This is because you can add saltiness but cannot take it away. Here is how to season for each version.

• Basic: Add 1 tbsp soup soy sauce and 1 tbsp anchovy sauce when the broth boils ^[1].
• Aged kimchi version: Use ½ tbsp soup soy sauce and 1 tsp salted shrimp ^[4]. The kimchi is already salty, so reduce the soy sauce.
• Oyster sauce version: For 1 serving, use 2 tbsp soy sauce, 1 tbsp oyster sauce and ⅓ tbsp sugar ^[2]. The oyster sauce and sugar make the flavor rich and slightly sweet.

Variations by Taste: Pork, Kimchi, Seafood and Easy Seasoning

The basic framework of the pot is the same. Stir-fry chili flakes in oil, pour in the broth and add the soft tofu. What changes is the flavoring ingredients.

• Aged kimchi: Shake off the stuffing, cut the kimchi into bite-size pieces, slice the onion thinly and stir-fry them together ^[4].
• Seafood: Add seafood mix and Cheongyang chili pepper as optional ingredients ^[2]. A recipe that uses clam meat makes a clear soup broth with 100g clam meat, then adds soft tofu and seasoning sauce ^[5][5].
• Easy seasoning: Some recipes use Yondu Jin (연두진) and Yondu Ring (연두링) as seasonings for the broth ^[3]. Stir-fry the garlic on low heat, then stir-fry the onion and green onion on medium heat for 3 to 4 minutes. Then stir-fry with the Yondu Jin on high heat for 1 more minute to boost the flavor ^[3][3].

Substitutes for Missing Ingredients and How to Store Leftover Stew

You do not have to give up if one ingredient is missing.

• Broth: If you have no anchovy-kelp broth, use water. Make up the savory depth with easy seasonings such as oyster sauce or Yondu. The 1-serving easy recipe also boils with 250ml water and 1 tbsp oyster sauce ^[2].
• Pork: You can replace it with 100g clam meat ^[5], or use seafood mix ^[2]. There is also an easy seasoning version that leaves out the meat entirely ^[3].
• Chili oil: If you have no store-bought chili oil, make your own. Add chili flakes to cooking oil and stir-fry on low heat ^[2]. The key is to use plenty of oil ^[2].

It tastes best when eaten the same day. Soft tofu has a lot of water, so the taste suffers when you reheat it later ^[2]. If you think you will have leftovers, do this.

• Boil only the broth, up to the step before adding the tofu and egg. When you eat, add the soft tofu to finish.
• When you reheat a stew that already has tofu in it, the broth may have thinned. Taste it again and, if needed, add a little soup soy sauce at a time ^[2].

Frequently Asked Questions

Q1. How do I measure when I reduce it to 1 serving?

The table is for 1 to 2 servings. For 1 serving, reduce the 1 pack, 350g soft tofu ^[1], and reduce the broth, soy sauce and anchovy sauce by a similar amount. However, do not reduce the cooking oil too much. With too little oil, chili flakes burn easily ^[2]. The 1-serving easy recipe uses 250ml water, so you can use that as a guide for the amount of broth ^[2].

Q2. What do I do with the broth and seasoning if I use more tofu than the table says?

The table is based on 1 pack, 350g soft tofu ^[1]. When the tofu increases, the broth increases too, as in a recipe that uses 500g soft tofu with 600mL water ^[5][5]. Do not add seasoning at a fixed ratio from the start. Add 1 tbsp at a time and adjust by tasting at the end ^[2].

Q3. What do I do if the chili flakes burn?

Once chili flakes have burned, the bitter taste soaks in and is hard to fix. If they burned badly, it is better to wipe the pot and start again with fresh oil. The key is not to raise the heat while you stir-fry.

Q4. How do I make it less spicy for children?

Reduce the 1.5 tbsp chili flakes ^[1] and leave out the 1 Cheongyang chili pepper ^[4]. Because water comes out of the tofu, set the seasoning on the salty side at first ^[1], then adjust by tasting at the end ^[2].