This Korean Tofu Soup is packed full of flavour with Kimchi, garlic spices and silky soft tofu. It comes together in just 30 minutes for a delicious meal that is vegan and gluten-free!

Korean Tofu Soup in a speckled bowl topped with green onions

Sundubu Jjigae: aka Korean soft tofu soup

This recipe for Korean Tofu Soup is a spin on the traditional Korean dish Sundubu Jjigae, a Korean soft tofu soup or stew.

It’s traditionally made with ground meat, (which we will be leaving out of this recipe to make it vegan), kimchi (make sure your kimchi is vegan), and silken tofu. Sometimes it’s also made with an egg to top it off.

The flavour of the soup is slightly spicy and tangy from the kimchi flavour. The sesame oil in the soup gives it a great aromatic element and the soft tofu is light, and melts in your mouth, making it the perfect cozy soup recipe! This Korean Tofu soup is vegetarian, and not too spicy. (Though the level of spice may depend on the brand of kimchi you use.)

If you don’t usually cook with Kimchi, it is a delicious addition to recipes like fried rice and ramen soups that really gives a pop of flavour!

Why you’ll love this recipe

  • This soup makes a delicious vegan meal that is packed with flavour and protein.
  • This recipe can be modified to add in any type of veggies, protein or noodles you love.
  • This recipe is warming and cozy and comes together in just 30 minutes!

How to make Korean Tofu Soup

Heat the olive oil in a pot and add the onion ginger and garlic letting cook for 2 minutes. Then add the kimchi and stir everything together.

Add the seasoning and broth and bring the soup to a boil, then cover and let simmer for 15 minutes.

Add the soft tofu to the soup along with some sliced green onions and stir together, letting it cook on low for just a couple of minutes to warm up the tofu. Serve on its own or top it off with some green onions.

Is Korean Tofu Soup healthy?

Traditionally Sundubu Jjigae can be made with quite a bit of oil and fat from the ground meat, but this version of Korean Tofu Soup is definitely healthy!

This soup is made with just a touch of oil, low-sodium veggie broth, kimchi, (which is fermented and great for your gut health) and tofu. One bowl of this soup contains just 125 calories.

Tips for making this recipe perfectly

  • This soup needs the kimchi in it for flavour, so don’t skip out on this ingredient! Most Asian grocery stores will sell kimchi, as well as many health food stores. There are also different types of kimchi. Some may be red in colour, while others may appear more white. Both will work in this recipe. Just keep in mind if you don’t use red kimchi, the soup will look different.
  • Make sure to use soft tofu in this recipe, not firm tofu or silken tofu. Firm tofu is too tough and won’t give the soup the right texture, and silken tofu will fall apart in the soup.
  • This soup is even better the next day! If you have time to make this soup in advance and let the flavours sit together, the flavours will intensify.
A bowl of korean tofu soup with a spoon in it

More soup recipes to try

If you tried this Bang Bang Cauliflower or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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Korean Tofu Soup in a speckled bowl topped with green onions

Korean Tofu Soup

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Korean

Description

This Korean Tofu Soup comes together in just 30 minutes for a delicious cozy meal!


Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1 2-inch cube ginger, chopped
  • 1/2 cup kimchi [make sure your kimchi is vegan!]
  • 1 tsp red chilli flakes 
  • 1 tbsp sesame oil 
  • 1 tbsp tamari 
  • 1/2 cup kimchi juice
  • 2 cups vegetable broth
  • 1 pack soft tofu, drained and cut into large cubes
  • 2 green onions, sliced

Instructions

  1. Heat the olive oil in a pot on medium-high heat then add the onion, garlic and ginger and let cook for 2 minutes. 
  2. Add in the kimchi, red chilli flakes, sesame oil, tamari and kimchi juice and mix all together letting cook on medium heat for 1-2 minutes. 
  3. Add the broth, bring to a boil, then cover and let simmr on low for 10-15 minutes. 
  4. Remove the lid and add in the tofu and sliced green onions to serve. 


Notes

This soup needs the kimchi in it for flavour, so don’t skip out on this ingredient! Most Asian grocery stores will sell kimchi, as well as many health food stores.

Make sure to use soft tofu in this recipe, not firm tofu! Firm tofu is too tough and won’t give the soup the right texture.

Make sure your kimchi is vegan! Some kimchi is fermented with seafood, vegan kimchi is not!

This soup is even better the next day! If you have time to make this soup in advance and let the flavours sit together, the flavours will intensify.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 125
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 7.5g
  • Saturated Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 5g

Keywords: Korean soup with tofu, kimchi soup, tofu stew recipe

If you tried this Korean Tofu Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!