Kimchi Tofu Soup

This kimchi tofu soup combines a savory miso-flavored broth, spicy kimchi and firm tofu to create a delicious soup that simmers with Eastern flavors. Serve this vegan soup on cool autumn and winter days with crusty bread for a comfort-food fix.

It takes about 30 minutes to prepare, most of which is marinating time for the tofu.

Ingredients

If you’re making a vegan or vegetarian dish, check the ingredients on store-bought kimchi. Some brands flavor kimchi with fish sauce or salted seafood for an extra umami boost.

Look for vegan alternatives that focus on other seasonings, such as ginger, garlic, mushrooms and sea plants to achieve a similar flavor profile. You could also make your own kimchi for this soup and other Korean dishes.

Nori is dried seaweed that chefs use to make sushi. You might find dried nori sheets in the international or seafood section of your local grocery store.

Otherwise, check out global and Asian markets or visit health food stores. You can also buy dried nori sheets online and use them for soup, sushi, wraps and other vegan recipes.

To cut the nori sheet into squares, I like to use scissors.

How to Make it

1. Marinate the tofu. Pat the tofu with a paper towel to dry it and then cut it into cubes. In a small bowl, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.
2. Fry. Heat a frying pan over medium heat and add the oil. Drain the tofu from the marinade. Fry the tofu and mushrooms until golden brown. Reserve.
3. Prepare miso. Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
4. Simmer. Pour the vegetable broth into a medium saucepan and bring to a gentle simmer. Add the nori and kimchi. Simmer for 5 minutes. Turn off the heat.
5. Serve. Add the miso, tofu, mushrooms and green onions and stir to combine. Serve!

Storage

You can store leftover soup in an airtight container in the fridge for up to 3 days. Nori sheets tend to come in large packages and this recipe only calls for one. Simply place any leftover sheets in a resealable bag, removing as much air as you can. Keep them in a dark, cool, dry place like your cupboard or pantry.

If you enjoyed this kimchi tofu soup, let me know in the comments and please share the recipe!

Kimchi Tofu Soup Recipe

Joss Dyckson

This kimchi tofu soup combines a savory miso-flavored broth, spicy kimchi and firm tofu to create a delicious, vegan soup that simmers with Eastern flavors.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Marinating Time 15 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Japanese, Korean

Servings 4

Calories 128 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup firm tofu - about 8 oz.
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons agave nectar - or white sugar
• ▢ 1 tablespoon peanut oil
• ▢ 5 cremini mushrooms - sliced
• ▢ 2 tablespoons white miso paste
• ▢ 4 cups vegetable broth
• ▢ 1 sheet nori - cut into 1" or 1.5” squares
• ▢ 1/2 cup kimchi - vegan type
• ▢ 1/2 cup green onions - chopped

Instructions

 

• Pat the tofu with a paper towel to dry it and then cut it into cubes.
  1 cup firm tofu
• In a small bowl, combine the soy sauce with the agave nectar. Add the tofu cubes and marinate for 15 minutes.
  2 tablespoons soy sauce, 2 tablespoons agave nectar
• Heat a frying pan over medium heat and add the oil. Drain the tofu from the marinade. Fry the tofu and mushrooms until golden brown. Reserve.
  1 tablespoon peanut oil, 5 cremini mushrooms
• Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
  2 tablespoons white miso paste
• Pour the vegetable broth into a medium saucepan and bring to a gentle simmer.
  4 cups vegetable broth
• Add the nori and kimchi. Simmer for 5 minutes. Turn off the heat.
  1 sheet nori, 1/2 cup kimchi
• Add the miso, tofu, mushrooms and green onions and stir to combine.
  1/2 cup green onions
• Serve!

Notes

• To cut the nori sheet into squares, I like to use scissors.
• You can store leftover soup in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 128kcalCarbohydrates: 10gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1377mgPotassium: 190mgFiber: 2gSugar: 4gVitamin A: 678IUVitamin C: 3mgCalcium: 101mgIron: 2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword kimchi, tofu

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