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Tofu Kimchi Soup

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: Korean
  • Diet: Vegan


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


  • 2 tablespoons avocado, refined coconut, or organic canola oil
  • 8 ounces shiitake mushrooms, stemmed and cut into chunky slices
  • 3 medium scallions
  • 4 medium garlic cloves, minced
  • 1-inch knob ginger, peeled and minced (about 1 tablespoon)
  • 1 tablespoon (or to taste) gochujang*(see note below)
  • 1 tablespoon soy sauce (or more to taste)
  • 4 cups water
  • 1 small daikon, peeled and cut into 1/4-inch-thick halfmoons (about 2 cups)*
  • 1/4 cup kimchi juice + 2 cups roughly chopped kimchi (one 16-ounce jar)
  • 1 tablespoon sesame oil
  • One 14-ounce block soft tofu, cut into 3/4-inch cubes
  • Sesame seeds, for serving
  • Rice, for serving (optional)


  1. Heat 2 tablespoons oil in a large heavy-bottomed pot over medium heat. Add the mushrooms with a pinch of salt and cook until lightly browned, about 8 minutes.
  2. Meanwhile, separate the white and light green parts of the scallions from the dark green parts. Chop the white and light green parts; set dark green parts aside.
  3. Add the chopped scallions to the pot, along with 4 minced garlic cloves and 1 tablespoon minced ginger. Cook until fragrant, 1 to 2 minutes.
  4. Stir the gochujang into the pot (start with 1 tablespoon for mild and up to several tablespoons if you like intense heat) and cook until fragrant, about 1 minute. Then add 1 tablespoon soy sauce and a splash of water, and stir to deglaze the bottom of the pot (i.e. pick up the browned stuck-on bits).
  5. Add 4 cups water, along with the chopped daikon, kimchi, kimchi juice, and 1 tablespoon sesame oil. Cover with a lid and bring to a boil. Then reduce the heat and simmer gently for 15 minutes.
  6. Add the tofu to the pot and simmer for 5 more minutes.
  7. Meanwhile, thinly slice the remaining scallions on a diagonal.
  8. Turn the heat off and season to taste with more soy sauce if needed. Serve the stew garnished with scallions and sesame seeds, alongside rice.


  • The amount of gochujang you need may depend on how spicy it is, as well how spicy the kimchi is. For a milder stew, start with 1 tablespoon, working up to 2-3 tablespoons for more heat. (If you wanna get by without gochujang, sub with Sriracha or harissa.)
  • If you can’t find daikon, use shredded green cabbage or a sliced turnip here.


  • Serving Size: 1/6 of the recipe (w/o rice)
  • Calories: 220
  • Fat: 9.4 g
  • Carbohydrates: 33 g
  • Protein: 5.1 g

Keywords: tofu, kimchi, stew, korean, vegan

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