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Kimchi soup in a bowl with a spoon on a yellow background
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5 from 3 ratings

Kimchi Soup Recipe | Kimchi-Jjigae

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes, Soups
Cuisine: Korean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: kimchi soup, kimchi stew, kimchi-jjigae, korean soup
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

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.
    Chopped veggies in a saute pan on yellow background
  • 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.
    Kimchi soup in a pan on yellow background
  • 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.
    Kimchi soup in a pan on a yellow background

Notes

Add miso for a savory punch of flavor, and stir in a spoonful of miso paste.
A soft-boiled egg plopped into each serving bowl ups the protein content, making this soup even more satiating.
Change up the mushrooms by using shiitake or portobello.
Glass noodles, cooked separately and added before serving, add another fun texture to this soup.
Tofu lovers can add extra protein to the whole package.
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1serving | Calories: 141kcal | Carbohydrates: 12.4g | Protein: 7.9g | Fat: 6.4g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 995mg | Potassium: 447mg | Fiber: 2.6g | Sugar: 4.5g | Calcium: 44mg | Iron: 2mg
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