This Korean Tofu Soup is packed full of bold flavors like kimchi, garlic and ginger all brought together with silky soft tofu. Ready in just 30 minutes, this vegan and gluten-free recipe is perfect for a comforting meal that’s as healthy as it is delicious.

Korean Tofu Soup in a speckled bowl topped with green onions

Sundubu Jjigae: Aka Korean Soft Tofu Soup

This recipe is a plant-based twist on Sundubu Jjigae, a traditional Korean soft tofu soup. Traditionally made with ground meat, kimchi, and silken tofu, Sundubu Jjigae is a cozy and nourishing stew that can also include an egg on top. In this version, we skip the meat and make sure the kimchi is vegan-friendly for a delicious vegan Korean tofu soup.

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 Vegetarian Kimchi Fried Rice and Vegetarian Kimchi Ramen that really gives a pop of flavour!

Why You’ll Love This Recipe

  • Quick and easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
  • Bold flavors: Kimchi, garlic, ginger, and sesame oil combine for a soup that’s loaded with umami.
  • Healthy and vegan: Packed with plant-based protein, fermented kimchi, and nutrient-rich tofu.
  • Customizable: Add your favorite veggies, protein, or noodles for a personal touch.
  • Perfect for meal prep: This soup tastes even better the next day as the flavors deepen.

Tofu Soup Key Ingredients

  • Onion: Provides sweetness and depth to the soup’s flavor.
  • Garlic: Infuses the broth with a rich, aromatic punch.
  • Ginger: Adds warmth and a subtle spiciness.
  • Kimchi: The star of the dish, bringing tangy, spicy, and umami-packed flavors.
  • Sesame oil: A finishing touch for nuttiness and fragrance.
  • Tamari: Adds salty umami flavor and keeps the recipe gluten-free. Soy sauce works too.
  • Broth: Use low-sodium vegetable broth as the flavorful base of the soup.
  • Soft tofu: Silky and light, it’s the perfect texture for this soup.
  • Green onions: A fresh and slightly sharp garnish to balance the rich flavors.

*This is just a recipe overview. The full recipe measurements and instructions can be found below in the recipe card.

How To Make Korean Soft Tofu Soup

Step 1

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.

onions and garlic in a pot
onions, garlic and kimchi in a pot

Step 2

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

A white pot with kimchi in it
Korean Tofu Soup in a white pot on a marble board

Step 3

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.

Korean Tofu Soup in a white pot topped with green onions
two bowl of kimchi soup with a side of kimchi, sesame seeds and green onions

How To Store And Reheat

  • Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
  • Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it thickens. You can also microwave it in a microwave-safe bowl, heating in 1-minute intervals and stirring in between.

Expert Tips For Making Tofu Soup

  • Choose the right tofu: Use soft or silken tofu for the best texture. Firm tofu won’t melt into the soup the same way.
  • Don’t skip the kimchi: It’s the key flavor driver for this recipe. If needed make sure to use vegan kimchi without shrimp paste in it.
  • Control the spice: Adjust the spice level by choosing mild or spicy kimchi based on your preference.
  • Add sesame oil at the end: Drizzling sesame oil just before serving enhances its aroma and flavor.
  • Customize with add-ins: Add mushrooms, zucchini, or even noodles to make the soup your own.
  • 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

Frequently Asked Questions

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.

Is this soup spicy?

It can be! The spice level depends on the brand and type of kimchi you use. Opt for mild kimchi if you prefer less heat.

Can I freeze this soup?

The broth and kimchi freeze well, but soft tofu can change texture when frozen. If freezing, add fresh tofu when reheating.

Can I use firm tofu instead of soft tofu?

Firm tofu won’t give the same silky texture to the soup. However if you prefer firm tofu you can still use it. Just keep in mind the soup will have a different texture and taste.

Try These Recipes Next!

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Korean Tofu Soup in a speckled bowl topped with green onions

Korean Tofu Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 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
  • Diet: Vegetarian
Print Recipe

Description

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

Ingredients

Units 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