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. It takes about 30 minutes to prepare, most of which is marinating time for the tofu.
This soup has amazing umami flavor (like my spicy kimchi ramen bowl) but it is made of plant-based ingredients. Serve this vegan soup on cool autumn and winter days with crusty bread for a comfort-food fix.
If you like soup recipes from around the world, you can also try this mango soup, Tom Yum seafood soup and peanut butter soup.
Kimchi Tofu Soup Ingredients
- tofu - You want to look for firm tofu so that it retains a nice texture in the soup.
- soy sauce - To season the soup.
- agave nectar - Or white sugar.
- peanut oil - To fry the tofu until golden and crispy.
- cremini mushrooms - You can substitute with button mushrooms if needed.
- white miso paste - White miso paste is a traditional Japanese seasoning made from fermented soybeans. It is lighter in color and sweeter in taste compared to other types of miso, such as red or dark miso.
- vegetable broth - To make sure the vegetable broth is vegan, check the ingredient list if you're buying it pre-made. If you're making vegetable broth at home, you can control all of the ingredients to ensure it is completely vegan.
- nori sheets - 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.
- kimchi - 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.
- green onions - Also known as scallions.
*Check recipe card for ingredient amounts.
Chef's Note: For the kimchi, you can find 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 like my kimchi omelette (it's also very umami forward).
How to Make it
- 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.
- 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.
- Prepare miso. Place the miso into a small bowl, add a little hot water and whisk until smooth. Reserve.
- 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.
- Serve. Add the miso, tofu, mushrooms and green onions and stir to combine. Serve!
Chef's Tip: To cut the nori sheet into squares, I like to use scissors.
Recipe FAQs
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.
Kimchi jjigae is a Korean stew so it will have a thicker base, whereas this soup has a clear, light broth.
More Recipes With Kimchi to Try
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📋Recipe
Kimchi Tofu Soup Recipe
Ingredients
- 1 cup firm tofu - about 8 ounces
- 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
- ½ cup kimchi - vegan type
- ½ 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, ½ cup kimchi
- Add the miso, tofu, mushrooms and green onions and stir to combine. Serve!½ cup green onions
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.
- 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'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.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Wonderful cook says
This kimchi tofu soup was super flavorful and delicious! Thanks for this fabulous recipe. So simple with just a few basic ingredients!
Joss D says
Thank you!