Hearty Korean Kimchi Tofu Soup Recipe

About this recipe

Hearty Korean Kimchi Tofu Soup is a soul-soothing, spicy, and tangy comfort food that brings together the authentic flavors of Korea in a vegan, -free, and high-protein package. Perfect for busy professionals who crave a quick yet satisfying meal, this soup combines the boldness of kimchi with the silky texture of tofu and the freshness of above-ground vegetables. It's a budget-friendly dish that feels like a warm hug, packed with nutrients to keep you energized and satisfied. Whether you're sipping it on a rainy day or enjoying it as part of a weeknight dinner, this soup is both nourishing and flavorful. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 200 g Organic Tofu - Soy Paneer
• 450 g Fire Kimchi
• 200 ml Sesame Oil
• 1 pack Mushrooms Button
• - Chilli Green 100 G
• 1 bunch Spring Onion
• - Vegetable Stock Cubes
• 100 g Til
• 50 g Asafoetida Powder
• 50 g Black Pepper Powder
• 100 g Salt

Instructions

1. 1. Heat sesame oil in a medium pot over medium heat. Add asafoetida and the white parts of the spring onions, sautéing for 1-2 minutes until aromatic.
2. 2. Add the chopped kimchi, gochugaru, and tamari to the pot, stirring well to combine. Cook for 2-3 minutes to allow the flavors to meld.
3. 3. Add the napa cabbage, mushrooms, green chilies, and vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook for 5-7 minutes until the vegetables are tender.
4. 4. Gently add the cubed tofu to the pot, stirring carefully to avoid breaking it. Simmer for an additional 3-4 minutes to heat the tofu through.
5. 5. Taste and adjust the seasoning with salt and black pepper as needed. Remove the soup from heat.
6. 6. Ladle the soup into bowls and garnish with the green parts of the spring onions, toasted sesame seeds, and chopped coriander. Serve hot and enjoy!