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Ready in just 30 minutes and loaded with flavorful veggies, this Kimchi Soup (or Kimchi-jjigae) is the perfect busy weeknight dinner. Made with silken tofu and zesty kimchi, it’s an easy vegetarian stew that everyone will love!
save this recipe!I could have kimchi for every meal for the rest of my life and be a happy lady. Because when kimchi can be worked into so many dishes (see tacos, fries, ramen), you’ll never get bored of it.
And this Kimchi Soup? It’s anything but boring. Two major things make it a sensory experience: the textures and the flavors.
Every bite has a different texture, from the delicately crunchy daikon radish to the melt-in-your-mouth silken tofu.
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Grab these ingredients
The ingredients list for this recipe is simple, but ingredients may be tricky to find, depending on where you are. I love hitting up Asian supermarkets, which usually have more unique ingredients (like silken tofu and daikon radish). Jump to the recipe card for exact measurements—this is only an overview!
- Veggie Base: Our flavorful base is comprised of scallions (green onions), garlic, ginger, and mushrooms!
- Broth: Vegetable broth adds the perfect meatless flavor to our soup. Feel free to use a low-sodium variety if desired.
- Kimchi Hot Sauce: This Lucky Foods original, with its bold, authentic flavors, brings both heat and flavor to our soup.
- Daikon Radish: Aka white or winter radish, this veggie brings a mild flavor and fun, crispy texture.
- Kimchi: It wouldn’t be Kimchi Stew without the kimchi! Lucky Foods has a vegan kimchi we love (it comes in Original and Spicy).
- Silken Tofu: This soft tofu soaks up all the flavors of the soup and has a melt-in-your-mouth texture you’ll love! You may need to look in the international aisle of your grocery store (silken tofu often comes in a shelf-stable box).
Making Kimchi Tofu Soup is easy
Jump to the recipe card for the full printable instructions!
Step 1: Saute the Veggies
Thinly slice the scallions, separating the white and the green parts (we’ll saute the whites and use the greens as a topping). Mince the garlic, and finely grate the ginger. Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms.
Step 2: Simmer
Add the vegetable broth, hot sauce, and daikon radish. Bring to a simmer, cover, and cook until the radish is slightly softened (I like to leave a little crunch in the radish, but you could cook it until it’s totally soft if that’s your jam).
Step 3: Add the Kimchi and Tofu
Stir in kimchi and tofu. Taste and add soy sauce as needed for saltiness (depending on the saltiness of your broth).
Ladle into serving bowls and top with the green parts of the scallions. Bing bang boom, Kimchi Soup!
Variations
- Add miso: For a savory punch of flavor, stir in a spoonful of miso paste.
- Add an egg: A soft boiled egg plopped into each serving bowl ups the protein content, making this soup even more satiating.
- Change up the mushrooms: Rather than button mushrooms, you can use shiitake or portobello.
- Add noodles: Glass noodles, cooked separately and added before serving, add another fun texture to this soup.
- More tofu: While the recipe uses half a package, the tofu lovers can add in the whole package for extra protein!
More Korean-inspired recipes
Kimchi Soup Recipe | Kimchi-Jjigae
Ingredients
- 6 scallions
- 4 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 1 Tbsp vegetable oil, 15 mL
- 1 8-oz package sliced mushrooms, 226 g
- 4 cups veggie broth, 950 mL
- 2 Tbsp hot sauce, 30 g
- 1 medium daikon radish, peeled and sliced into ¼ inch rounds
- 1 cup kimchi, 150 g
- ½ 12-oz package silken tofu, cut into large cubes, 340 g
- soy sauce, as needed
Instructions
- Saute: Thinly slice the scallions, separating the white and the green parts. Mince the garlic, and finely grate the ginger. Heat oil in a large skillet or pan over medium heat. Add the white parts of the scallions, garlic, ginger, and mushrooms. Cook, stirring often, until mushrooms sweat out their moisture and are soft about 8 minutes.
- Simmer: Add broth, hot sauce, and daikon radish. Bring to a simmer, cover, and cook until radish is slightly softened (I like to leave a little crunch in the radish), about 10 minutes.
- Serve: Stir in kimchi and tofu. Taste and add soy sauce as needed, for saltiness. Ladle into serving bowls and top with the green parts of the scallions.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Really tasty and easy how to make it’s so delicious!
Pretty Sarah,
Thank you kindly for all of these amazing recipe ideas❗️
As a fellow Nutritionist I greatly applaud them.
♥️💗♥️
Katy