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.

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.

Korean Tofu Soup (30 Minute Recipe!)

Name: Korean Tofu Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
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

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

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Instructions

Heat the olive oil in a pot on medium-high heat then add the onion, garlic and ginger and let cook for 2 minutes.
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.
Add the broth, bring to a boil, then cover and let simmr on low for 10-15 minutes.
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