Dive into a tantalising world of flavours with our Spicy Tofu Kimchi Soup! Bursting with the robust essence of kimchi, velvety soft tofu, and earthy shiitake mushrooms bathed in a rich gochujang-infused broth, this soup is a hearty embrace on a chilly day.
Why will you adore this soup? Imagine spooning into a steaming bowl, feeling the warmth seep through your bones, while the vibrant aroma of Korean spices fills the air. It’s a comforting, fiery elixir that satisfies both the soul and the taste buds.
Inspired by the traditional Korean tofu soup, known as “Sundubu Jjigae”, our rendition is a delightful twist. While the classic version features ground meat, kimchi, and silken tofu, our vegan and gluten-free adaptation brings together the same heartiness and depth of flavours without compromising on taste.
Crafted to perfection in just 30 minutes, this soup is a testament to the fusion of simplicity and indulgence. And if you’re feeling adventurous, feel free to add a personal touch with toppings like eggs or your favourite garnishes.
So, whether you’re seeking solace on a wintry evening or simply craving a nourishing bowl of goodness, our Spicy Korean Tofu Kimchi Soup is your ticket to culinary bliss. Get ready to embark on a culinary journey that’s both comforting and unforgettable!
What is Kimchi
Kimchi, a staple in Korean cuisine, boasts a bold and tangy flavour. It is typically made from fermented cabbage, though sometimes other vegetables are included, and seasoned with various spices and seasonings such as chilli peppers, garlic, ginger, and salt. Giving it a distinctive taste akin to pickled vegetables but with a Korean twist. It has a distinct tangy and spicy flavour profile and is known for its crunchy texture.
Kimchi is a staple in Korean cuisine and is often served as a side dish or incorporated into a variety of dishes such as soups, stews, and fried rice. Due to its fermentation process, kimchi is rich in probiotics, making it not only delicious but also beneficial for gut health.
You can easily get your hands on kimchi at local Asian grocery stores, major supermarket chains, and specialty health food shops. However, if you’re vegetarian or vegan, it’s essential to check the label, as some kimchi brands may contain ingredients like shrimp paste.
Key Ingredients + Substitutes To Make Spicy Tofu and Kimchi Soup
Shiitake Mushrooms: These mushrooms bring a rich, meaty flavour to the vegetarian stew, adding depth to every spoonful. While other varieties like oyster mushrooms can be substituted, I recommend avoiding cremini or white mushrooms for this recipe.
Gochujang: A cornerstone of Korean cuisine, this fermented chilli paste not only provides a fiery kick but also lends a subtle sweetness and depth of flavour. Easily found in most supermarkets, usually in the Asian or international aisles, or online. If you find yourself without gochujang, you can swap it out with Sriracha or harissa for a similar spicy tang.
Kimchi: This staple Korean condiment is the star of the show, infusing the stew with its bold, fermented flavour. Opt for “ripe” kimchi for maximum depth of flavour, characterised by its funkier, less crunchy texture.
Tofu: The silky smoothness of soft tofu is ideal for this stew, but if unavailable, firm tofu can be used as a substitute without sacrificing too much texture.
How to Make Spicy Tofu and Kimchi Soup
Step 1: Sauté the Aromatics
Heat some oil in a large heavy-bottomed pot (like a Dutch oven) and sauté the white and light green part of the green onions along with chopped brown onions garlic and ginger until soft and fragrant (3-4 minutes)
Step 2: Add the kimchi
Then add the chopped kimchi and mushroom and cook for another minute, until it’s lightly toasted. Then add the vegetable stock and bring to a boil.
Step 3: Simmer the Soup
Next, whisk in the gochujang, and soy sauce. Bring to a boil, then reduce the heat to low, and simmer gently for 15 minutes. This step softens the mushrooms and allows the flavours to meld together.
Step 4 : Add the kimchi water and greens
Finally, add the kimchi water, red pepper flakes (goghugaru) and the reserves greens. cook for 2-3 minutes. Add the bok choy and switch off the gas.
Helpful Tips & Tricks for making Spicy Tofu and Kimchi Soup
- Choose a low-sodium broth so you can easily adjust the soup’s saltiness by adding more soy sauce if required.
- Make sure you include kimchi juice in the recipe, as they are vital for flavouring the soup.
- The soup tastes even better the following day, so feel free to prepare it in advance to let the flavours develop.
- If you’re preparing the soup ahead of time, keep the tofu separate to prevent them from breaking before serving.
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Heat oil in a large saucepan over high heat. Add the white parts of the green onion, chopped brown onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant. Stir in the chopped kimchi and mushrooms and cook for another 2-3 minutes. Pour in the broth and whisk in the gochujang and soy sauce. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes. Add the reserved kimchi water and gochugaru (red pepper flakes), mixing well. Incorporate the reserved green onions and bok choy, then turn off the heat. Carefully place tofu pieces into each bowl, then ladle the soup into the bowls. Garnish with chopped green onions and sesame seeds before serving.
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