About this recipe
Kimchi soup, or Kimchi Jjigae, is a popular Korean dish loved for its rich, tangy flavors and comforting warmth. I learned to make it one winter when I was cold, lazy, and in the mood for something delicious. So, I came across this easy tofu kimchi soup recipe. It was just what I needed. You will love this recipe because:
- Packed with flavor: The tangy, fermented kimchi combines beautifully with the tofu, chili paste, and sesame oil.
- Nutrient-dense: Loaded with probiotics from the kimchi and plant-based protein from tofu.
- Quick & easy: Perfect for busy weeknights, this recipe takes under 20 minutes from start to finish.
- Customizable: Easily adjust the spice level or add extra veggies for a heartier dish.
How to make Kimchi soup with tofu
To make this tofu kimchi soup, start by sautéing sliced onion, minced garlic, and grated ginger. Then add the gochugaru and then the kimchi. Add water, letting everything simmer to create a rich, savory base. Spoon the soft tofu into the soup, the soy sauce, and salt to taste. Once the soup is well-combined and heated, garnish it with chopped scallions for a fresh, vibrant touch and drizzle it with toasted sesame oil.
Tips for the best kimchi soup
- Use well-fermented kimchi: The older the kimchi, the more complex and tangy the flavors will make the soup even more delicious. If you are vegan, make sure it doesn’t contain shrimp or fish.
- Soft tofu: Using sof tofu is very easy, you don’t have to press it to remove the excess liquid. Just open the container and remove the extra liquid.
- Adjust spice level: If you prefer a milder soup, reduce the gochugaru or omit them entirely for a milder broth. You can always add spice later.
- Add more veggies: This recipe is incredibly versatile. Feel free to add other vegetables like zucchini, spinach, or mushrooms (any type) for a more nutrient-packed meal.
Benefits of tofu and kimchi
This tofu kimchi soup is not only delicious and fantastic on a cold winter day and packed with nutrients and health benefits. Kimchi is known for being rich in probiotics, which support gut health, aid digestion, and boost the immune system. Tofu provides a significant source of plant-based protein, making this dish a perfect option for vegetarians and vegans. I love to serve it with steamed brown or white rice.
Best ways to serve this soup
This soup pairs beautifully with a bowl of steamed rice, which helps balance out the spicy and tangy flavors. You can also serve it with noodles or even instant noodles.
Frequently asked questions
Easy Tofu Kimchi Soup Recipe: A Flavorful and Comforting Dish
Equipment
- 1 Soup pot
Ingredients
- 2 tablespoons Vegetable oil
- 1/2 onion, white or yellow sliced
- 2 garlic cloves minced
- 1 1-in ginger piece grated
- 1 tablespoon Gochugaru Korean chili powder
- 2-1 1/2 cup Kimchi, vegetables and juice
- 4 cups Vegetable broth
- 8 oz. Soft tofu
- 2 tablespoons Soy sauce
- Salt to taste
- 3 Scallions chopped, white an green parts (for garnish)
- Toasted sesame oil for drizzling
Instructions
- Start by warming the vegetable oil in a large soup pot over medium heat. Sauté the sliced onion, minced garlic, and grated ginger until they release their aromatic flavors, about 2 minutes. Make sure they do not burn.
- Add the gochugaru and suté for 30 seconds to a minute, then add the kimchi.
- Add the vegetable broth and let the ingredients simmer, for about 5 minutes. Gently spoon the soft tofu to the soup, add the soy sauce, finish with the chopped scallions and a drizzle of toasted sesame oil.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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