# Instant Pot Korean Soft Tofu Stew (Soondubu Jjigae) > A quick, comforting Instant Pot adaptation of classic Korean soondubu jjigae—silken tofu in a richly spiced, umami-packed broth. Ready in under 30 minutes, it delivers the bright chile kick and silky texture of restaurant-style soft tofu stew with pressure-cooker convenience. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-soondubu-jjigae-korean-soft-tofu-stew ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This Instant Pot soondubu jjigae brings the restaurant bowl home without babysitting the stove. The beauty here is contrast: ultra-silky soft tofu floating in a bright, slightly smoky gochugaru broth, savory shiitake mushroom notes and a salty umami lift from fish sauce, finished with a poached egg that folds into the stew like silk. Using the Instant Pot shortens hands-on time while still letting the aromatics bloom during the sauté stage and the broth develop depth during a three-minute pressurized cook, so you get true soulful flavor in under 30 minutes. What makes this adaptation work is attention to small technique choices — deglaze the pot to avoid a burn fault, add the silken tofu gently so it keeps its tender shape, and finish on low sauté heat so the egg cooks to custardy perfection without overworking the tofu. It’s a weeknight winner for anyone who wants a warming, low-effort main: quick pantry staples, minimal chopping and easy swaps for vegetarian or seafood versions. Serve it straight from the pot with rice and a few crisp banchan for contrast. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes - Servings: 4 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Sauté aromatics and mushrooms - 1 tbsp neutral oil (vegetable or canola) - 3 cloves garlic, minced - 2 tbsp gochugaru (Korean red pepper flakes) - 1 cup shiitake mushrooms, sliced (or button/cremini) ### Add broth, fish sauce and pressure cook - 3 cups low-sodium chicken or vegetable broth - 1 tbsp fish sauce (or soy sauce for vegetarian) ### Quick release and add tofu - 14 oz silken (soft) tofu, whole block ### Finish with egg and green onions - 2 stalks green onions, sliced (scallions) - 1 large large egg ## Ingredient Guide ### gochugaru Korean red pepper flakes used widely in Korean cooking (kimchi, stews, marinades). It has a bright, slightly sweet-smoky flavor with moderate heat and a coarse, flaky texture. You can find it in Korean or Asian markets and online; a reasonable substitute is crushed red pepper or Aleppo pepper mixed with a pinch of smoked paprika, adjusted to taste. ### fish sauce A pungent, fermented condiment from Southeast Asia (Thailand, Vietnam, Cambodia) made from anchovies or other small fish and salt; it delivers strong salty, savory umami and a distinct aroma that typically mellows when cooked. Available in Asian grocery aisles and many supermarkets; substitute with soy sauce or tamari plus a squeeze of lime and a little anchovy paste or miso for extra umami, or use a commercial vegan fish sauce alternative for vegetarian dishes. ### silken (soft) tofu A very soft, high‑moisture style of tofu common in East Asian cuisines with a silky, custardy texture and a very mild bean flavor, often used in soups, smoothies, sauces, and delicate desserts. It’s sold in the refrigerated tofu section at supermarkets and Asian stores. If you don’t have silken tofu, use the soft tofu variety and blend for smoothness, or in some savory applications substitute with blended Greek yogurt or a soft cheese, noting the texture and flavor will differ. ## Instructions ### 1. Sauté aromatics and mushrooms Set the Instant Pot to Sauté (Normal) and heat the oil until shimmering. Add the minced garlic and gochugaru and cook, stirring, for 20–30 seconds until fragrant, then add the sliced shiitake mushrooms and sauté 2–3 minutes until slightly softened. ### 2. Add broth, fish sauce and pressure cook Pour in the broth and fish sauce, scraping any browned bits off the bottom with a wooden spoon to deglaze. Cancel Sauté, secure the lid, set valve to sealing, and Pressure Cook/Manual on High for 3 minutes (the pot will take several minutes to come to pressure). ### 3. Quick release and add tofu Quick-release the pressure carefully once the cook time ends and open the lid. Gently spoon the silken tofu into the pot in large chunks (or add whole and break up with a spoon) and switch to Sauté on Low, simmering 1–2 minutes to warm the tofu through without breaking it apart completely. ### 4. Finish with egg and green onions Crack the egg into the simmering stew—either stir gently for a ribboned egg or leave whole to poach for 30–60 seconds. Sprinkle with sliced green onions, taste and adjust seasoning with a pinch of salt or more fish sauce, then serve immediately with steamed rice. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 120 kcal - Protein: 8.6 g - Carbohydrates: 4.8 g - Fat: 7.6 g - Saturated Fat: 3.8 g - Trans Fat: 0 g - Fiber: 1.4 g - Sugar: 2 g - Added Sugars: 0 g - Cholesterol: 55 mg - Sodium: 1016 mg - Potassium: 159 mg - Calcium: 90 mg - Iron: 1.6 mg - Vitamin D: 0.4 mcg ## Tips ### Protect the silken tofu Spoon the tofu in large chunks and warm on Low Sauté for only 1–2 minutes so the pieces stay intact and retain their silky texture. ### Bloom the chile flakes Sauté the gochugaru briefly with garlic in hot oil to release its aroma and color — 20–30 seconds is enough to avoid bitterness. ### Deglaze thoroughly After sautéing the mushrooms scrape the pot bottom with broth to lift browned bits and prevent the Instant Pot 'Burn' warning. ### Control the heat Adjust spice by swapping part or all of the gochugaru for mild Korean pepper flakes or adding a teaspoon of gochujang for sweeter heat. ### Finish egg gently Crack the egg into the simmering stew and turn off the heat after 30–60 seconds for a soft poach, or stir gently for silky ribbons. ## Variations and Substitutions ### Vegetarian or Vegan Use vegetable broth and replace fish sauce with soy sauce or tamari; omit the egg or add cubed firm tofu for protein to keep it vegan-friendly. ### Seafood Soondubu Add bite-sized clams, mussels or peeled shrimp right after pressure release and simmer 1–2 minutes until cooked through for a briny twist. ### Kimchi Jjigae Twist Stir in 1 cup chopped, well-fermented kimchi with its juice before pressure cooking for a tangy, deeper-flavored stew. ### Mushroom-Forward Vegan Double the shiitakes and add a splash of mushroom soy or a few dried porcini rehydration liquids to intensify savory umami without fish sauce. ## Notes This version keeps things simple and fast while staying true to the stew's bold flavors—perfect for weeknight dinners or when you crave something restorative. Add seafood or thinly sliced pork if you want a heartier variation. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the silken tofu will soften further and the broth will concentrate. Reheat gently on the stovetop over low heat or in short bursts in the microwave, stirring occasionally and adding a little water or broth if it seems too thick. Freezing is not recommended if you want to preserve the tofu's texture, though the broth itself freezes well. ### Serving Suggestions Serve steaming over short-grain white rice or with a scoop of brown rice for nuttier chew; the rice soaks up the savory broth and balances spice. Offer simple banchan like kimchi, quick pickled cucumbers, or sautéed spinach alongside, and finish the stew with a drizzle of toasted sesame oil and extra scallions. For drinks try a cold lager, chilled soju, or a slightly sweet makgeolli to contrast the heat. ## Frequently Asked Questions ### Can I use firm tofu instead of silken? Yes — firm or medium-firm tofu will hold up better if you prefer chunks, but you’ll lose the signature custardy mouthfeel of soondubu. Cut into cubes and add them the same way, warming briefly to avoid overcooking. ### Why did my Instant Pot give a 'Burn' notice? That typically happens when oil or browned bits stick to the bottom; make sure to deglaze thoroughly with broth after sautéing and scrape the bottom clean before sealing the lid. ### Can I skip pressure cooking entirely? Yes — simmer on the stovetop for 8–12 minutes after sautéing to let flavors meld, but the Instant Pot speeds this step and concentrates the broth in much less time. ### How can I adjust the spice level? Reduce gochugaru by half for milder heat, or add a spoonful of gochujang for a deeper, richer spiciness; finishing garnishes like sesame oil and scallions also mellow the perception of heat. ### Is fish sauce necessary? Fish sauce adds a savory umami backbone but you can substitute soy sauce or tamari for a vegetarian option; start with the same amount and adjust to taste. ### Can I make this ahead for meal prep? You can cook the broth and mushrooms ahead and refrigerate, but add the silken tofu and egg just before serving to preserve texture and freshness. ## Related Recipes and Guides - [Instant Pot Beef Chili](https://www.topshelf.recipes/recipes/instant-pot-beef-chili) - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Beef Stew — Tender Chuck in 45 Minutes](https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)