Ono Grindz 808
Soups & Noodles

Tofu Soup

A light, savory breakfast soup of soft tofu and egg in a gently seasoned broth.

Tofu Soup
Prep10 min
Cook15 min
Total25 min
Serves4

Tofu soup is a quiet fixture of local Korean-Hawaiian diners — soft, custardy tofu simmered in a light, savory broth with egg swirled through at the end. It's the kind of dish that shows up on breakfast menus alongside rice and kimchi, gentle enough for an early morning but satisfying enough to be a full meal.

There's no long simmer here — this comes together in the time it takes rice to steam, which is exactly the point.

How fo’ make ’um

  1. Heat the sesame oil in a pot over medium heat. Add the garlic and gochugaru (if using) and cook briefly, just until fragrant, about 30 seconds.
  2. Pour in the broth and bring to a gentle boil.
  3. Spoon the soft tofu directly into the pot in large, rough pieces (it will break down slightly, which is normal).
  4. Season with shoyu and salt, and simmer 5 minutes so the tofu warms through and takes on the broth's flavor.
  5. Drizzle the beaten egg into the simmering soup in a slow stream, stirring gently, so it sets into soft ribbons rather than a single clump.
  6. Remove from heat, top with green onion, and serve immediately with a side of rice.

Local tips

  • Silken or soft tofu is essential here — firm tofu doesn't have the right custardy texture.
  • Drizzling the egg in slowly while stirring is what creates delicate ribbons instead of scrambled clumps.
  • Add a handful of clams or a few slices of Spam for heartier versions.

Keep grinding

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