Tofu Kimchi Soup

Korean-inspired tofu kimchi soup is a flavor-packed, spicy-sour dish for cold winter nights. Made in one pot – ready in under 45 minutes.

Ever find yourself standing at the kitchen counter, eating kimchi straight from the jar, relishing in its spicy-sour funk and delightful crunch while thinking, “God, if this is wrong, I don’t wanna be right”? If yes, this tofu kimchi soup is for you.

This Korean-inspired hot-and-sour soup/stew is the ultimate winter soul-warmer for us kimchi lovers. It calls for an entire jar of kimchi (!) – plus all of its yummy juice – along with shiitake mushrooms, garlic, ginger, scallions, daikon radish, and silky cubes of tofu. It is, in my opinion, the best way to experience the unique flavor of kimchi as an entire meal.

What’s In This Tofu Kimchi Soup

This vegan soup starts with a base of sauteed shiitake mushrooms, which give the broth a savory, “meaty” foundational flavor. Lots of minced garlic, ginger, and scallions go in next, followed by gochujang (a Korean fermented chili paste available almost everywhere these days) and soy sauce. Sliced daikon (substitution ideas below) and kimchi make up the body of the soup, and soft tofu is stirred in at the very end.

This dish is based on sundubu-jjigae, a classic Korean stew (“jigae”) made of kimchi and soft tofu (“sundubu” or “soondubu”). To give credit where it’s due, my version is adapted from Bon Appetit and Alison Roman/Susan Kim, and is not necessarily traditional.

Key Ingredients + Substitutions 

• Shiitake Mushrooms: Their “meaty” flavor adds a savory note to the vegetarian stew. You can sub with another flavorful variety (like oyster mushrooms), but I don’t recommend cremini or white mushrooms here.
• Gochujang: This fermented chili paste is a staple of Korean cooking. It adds heat, but also a hint of sweetness and funk. It’s available in most supermarkets today (in the Asian or international aisles) and online. If you wanna get by without gochujang, sub with Sriracha or harissa.
• Daikon Radish: Unlike the spicy pink-skinned radishes we commonly see in US supermarkets, daikon is mild-tasting, greenish-white, and closer in size to a large zucchini. You can find daikon in southeast Asian markets and increasingly more in typical supermarkets. If you can’t find daikon, use shredded green cabbage or a sliced turnip here.
• Kimchi: Tofu kimchi stew is a great way to use up “ripe” kimchi – i.e. one that’s on the older, funkier, less crunchy side. 
• Tofu: The silky texture of soft tofu works best here but if you can’t find it, firm tofu will suffice.

How to Make Tofu Kimchi Soup

Step 1: Sauté the Mushrooms

Heat some oil in a large heavy-bottomed pot (like a Dutch oven) and saute the mushrooms until browned.

Step 2: Add the Aromatics

Add chopped garlic, ginger, and scallions, and cook for a minute. Then stir in the gochujang and cook for another minute, until it’s lightly toasted. Then add soy sauce and a splash of water, and deglaze the pot (i.e. scrape the bottom to lift off the stuck-on browned bits – they add a ton of flavor!)

Step 3: Simmer the Soup

Next, add daikon, kimchi with its juice, and water. Bring to a boil, then reduce the heat to low, and simmer gently for 15 minutes. This step softens the daikon and allows the flavors to meld together.

Step 4: Add the Tofu

Finally, add the cubed tofu and continue cooking for 5 minutes to warm it through.

How to Serve Tofu Kimchi Stew

This stew is great by itself, but even better with a side of rice. You can also make it in advance since it arguably gets even better as it sits. It’ll keep in the fridge for up to 4 days.