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.
- firm tofu
- soy sauce
- agave nectar or white sugar
- peanut oil
- cremini mushrooms
- white miso paste
- vegetable broth
- nori sheets
- green onions
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.
You can store leftover soup in an airtight container in the fridge. 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 us know in the comments and please share the recipe!
Kimchi Tofu Soup
- 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, ½ cup kimchi
- Add the miso, tofu, mushrooms and green onions and stir to combine.½ cup green onions
- To cut the nori sheet into squares, I like to use scissors.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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