Korean Tofu Soup

Why You’ll Love This Recipe

I enjoy making this soup because it’s quick, easy, and packed with flavor. I like that it’s entirely plant-based yet rich and satisfying, with a perfect balance of heat from red chili flakes and umami from the kimchi and tamari. It’s one of my go-to meals when I want something hearty without meat.

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 small onion, chopped
3 garlic cloves, chopped
1 2-inch cube ginger, chopped
½ cup kimchi (make sure it’s vegan)
1 tsp red chili flakes
1 tbsp sesame oil
1 tbsp tamari
½ cup kimchi juice
2 cups vegetable broth
1 pack soft tofu, drained and cut into large cubes
2 green onions, sliced

Directions

1. I heat the olive oil in a pot over medium-high heat and add the onion, garlic, and ginger, cooking for about 2 minutes.
2. I add the kimchi, red chili flakes, sesame oil, tamari, and kimchi juice, mixing everything together and letting it cook on medium heat for 1-2 minutes.
3. I pour in the vegetable broth, bring it to a boil, then cover and simmer on low for 10-15 minutes.
4. I remove the lid and add the tofu and sliced green onions just before serving.

Servings And Timing

This recipe makes 4 servings and takes about 30 minutes from start to finish, making it a quick weeknight dinner option.

Variations

I sometimes add mushrooms or zucchini for extra texture and nutrients. For a spicier version, I increase the red chili flakes or add a spoonful of gochujang. I also like swapping soft tofu for silken tofu for a creamier texture.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 3 days. I reheat it gently on the stove, stirring occasionally to avoid breaking up the tofu.

FAQs

Can I Use Regular Tofu Instead Of Soft Tofu?

Yes, I’ve used firm tofu cubes, though I find soft tofu gives a more silky, traditional texture.

Can I Make This Soup Milder?

Absolutely. I reduce or omit the red chili flakes and use less kimchi juice for a gentler flavor.

Can I Freeze This Soup?

I avoid freezing it because the tofu can become watery and change texture when thawed.

Can I Add Noodles?

Yes, I sometimes add cooked rice noodles or udon at the end for a heartier meal.

Can I Make It Ahead Of Time?

I prefer making it fresh, but I can prepare the broth and kimchi mixture ahead and add tofu just before serving.

Conclusion

I love making this Korean Tofu Soup because it’s flavorful, easy, and comforting. The combination of kimchi, tofu, and spices creates a warming dish that I enjoy any time I want a quick, satisfying meal.