Sundubu Jjigae (Mild Soft Tofu Stew)

Name: Sundubu Jjigae (Mild Soft Tofu Stew)
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g sundubu (silken/soft tofu); 400 ml anchovy or vegetable broth; 1 tsp mild gochugaru (optional, or omit); 1 tsp soy sauce; 1 tsp sesame oil; 1 soft egg (optional); Finely chopped soft spring onion

순두부찌개 — silky uncurdled tofu in a warm, gentle broth.

Sundubu Jjigae (Mild Soft Tofu Stew) — soft texture, IDDSI Level 5

Jaw Surgery Diet

Texture graded against the IDDSI framework. Not individually reviewed by a clinician — how this site works

16g

Protein

240

kcal

Carbs

14g

Fat

Fibre

Servings

Ingredients

300g sundubu (silken/soft tofu)
400 ml anchovy or vegetable broth
1 tsp mild gochugaru (optional, or omit)
1 tsp soy sauce
1 tsp sesame oil
1 soft egg (optional)
Finely chopped soft spring onion

Makes 2 servings · 20 min · Korean

Method

Gently heat the broth with soy and a small amount of mild gochugaru — keep it mild during recovery, or leave the chili out entirely.
Spoon in the soft tofu and break it into soft, small curds.
Simmer 3–4 minutes until hot through.
Slide in a soft egg and let it just set; finish with sesame oil and soft spring onion.

Texture note — IDDSI Level 5

Minced & moist Level 5. Skip the chili and blend briefly for a smoother Level 4.

Why this works at IDDSI Level 5

Level 5 is minced and moist. Soft particles no larger than about 4 mm, held together by enough sauce or moisture that nothing separates and nothing is dry. It is the first level that involves any real oral processing, so it usually arrives once swelling has settled and your surgeon is happy for you to work the jaw gently.

At 2 servings this recipe delivers 16g of protein and 240 kcal per serving in about 20 min — worth knowing because protein intake, not calories alone, is what limits soft-tissue healing when chewing is restricted. Move up a stage on your surgeon's or speech-language pathologist's timeline rather than by how you feel on a given day: texture that is too advanced is the most common cause of pain, wound irritation and choking risk in the first weeks.

See all soft-stage recipes →

See it made, or buy it nearby

Texture is hard to judge from written steps alone. Watching someone make it is often the quickest way to see how smooth “smooth” actually needs to be — and on the days cooking is too much, finding somewhere nearby that already makes it is a reasonable substitute.

Watch this recipe Find this dish near me

What makes this easier

High-power blender and soft-tip feeding spoons. The recovery kit explains why each one earns its place, and what to look for when buying.

More soft-stage recipes

IDDSI 6 · Soft Silken Tofu & Sesame Bowl Korean · 15 min Soft, bite-sized tofu in a nutty sesame sauce. 14.2g protein221 kcal ▶ 📍

IDDSI 5 · Soft Congee with Soft Egg Chinese · 40 min Minced & moist rice porridge, gently soothing. 14g protein320 kcal ▶ 📍

IDDSI 6 · Soft Ricotta Polenta Italian · 25 min Soft, forkable polenta folded with ricotta. 13.2g protein385 kcal ▶ 📍

Medical disclaimer. Jaw Surgery Diet is patient education, not medical advice, and it does not create a doctor–patient relationship. Texture stages here follow the IDDSI framework, but the right stage for you is the one your own surgeon, speech-language pathologist or dietitian has set. If you are unsure whether a texture is safe for you — or if you cough, choke or feel food catching when you swallow — stop and contact your care team.