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Home » Recipes » Vegan » Korean Tofu Soup

Korean Tofu Soup

November 29, 2019 by Jessica Hoffman 2 Comments

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The 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 white ceramic bowl

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 melt in your mouth, making it the perfect cozy soup recipe!

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.

kimchi in a white pot

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

kimchi and soup broth in a white pot

Add the cubed tofu to the soup along with some sliced green onions and stir together.

korean tofu soup in a white pot

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.

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.
  • 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.
  • 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.

More soup recipes to try

  • Quick and Easy Vegan Ramen
  • Vegan Pho
  • Northern-Style Thai Coconut Soup
Korean tofu soup in a bowl topped with sliced green onions

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 Pinterest, Instagram and Facebook for even more deliciousness!

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Korean tofu soup in a bowl topped with sliced green onions

Korean Tofu Soup

★★★★★ 5 from 1 reviews
  • 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
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Description

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


Scale

Ingredients

  • 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

Did you make this recipe?

Tag @choosingchia on Instagram and hashtag it #choosingchia

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love! 

Filed Under: Gluten Free, Lunch, Main Dish, Recipes, Vegan

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Comments

  1. Emily Zileinski

    November 30, 2019 at 9:00 am

    This looks delicious!! I love to try new dishes out,

    ★★★★★

    Reply
    • Jessica Hoffman

      December 2, 2019 at 2:43 pm

      Thanks so much Emily!

      Reply

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Hi! I'm Jess, and welcome to Choosing Chia! Here you'll find healthy recipes with a focus on plant-based ingredients. Oh, and lot's of chocolate too! Read More

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