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–+ servings
Savory Kimchi-Tofu Soup

Savory Kimchi-Tofu Soup for Comfort and Flavor Bliss

A delightful Korean-inspired Savory Kimchi-Tofu Soup that combines bold flavors and hearty ingredients for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tablespoon neutral oil can substitute with olive or vegetable oil
  • 2 teaspoons garlic paste fresh minced garlic works well too
  • 1 teaspoon ginger paste grated fresh ginger is a great alternative
  • 4 cups lower-sodium vegetable broth homemade broth enhances flavor
  • 1 cup kimchi always opt for fresh kimchi for best results
  • 1 cup classic coleslaw mix spinach or kale can be a healthy swap
  • 14 ounces extra-firm tofu press before cubing to remove excess moisture
  • 2 sliced scallions green onions can be used if needed
  • 2 tablespoons reduced-sodium soy sauce tamari is a great gluten-free option
  • 2 eggs fried eggs omit or substitute with scrambled silken tofu for a vegan version
  • 1 teaspoon toasted sesame oil use sparingly for flavor enhancement
  • 1 tablespoon toasted sesame seeds perfect for garnish
For Serving
  • 2 cups steamed jasmine rice a classic pairing for comfort
  • 1 cup spicy pickled vegetables offers a delightful contrast to the savory flavors
  • 1 cup crispy wontons adds a crunchy texture

Equipment

  • large pot
  • Non-stick pan
  • Cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Heat 1 tablespoon of neutral oil in a large pot over medium heat until shimmering.
  2. Add 2 teaspoons of garlic paste and 1 teaspoon of ginger paste to the hot oil. Sauté for 1-2 minutes until golden.
  3. Pour in 4 cups of lower-sodium vegetable broth and bring to a gentle simmer for about 5 minutes.
  4. Stir in 1 cup of kimchi and 1 cup of classic coleslaw mix, simmer for another 5 minutes.
  5. In a separate pan, heat 2 tablespoons of oil and fry cubed extra-firm tofu for 8-10 minutes until golden brown.
  6. Combine the browned tofu with the soup, and add 2 sliced scallions and 2 tablespoons of reduced-sodium soy sauce.
  7. Fry 2 eggs to desired doneness and set aside.
  8. Ladle soup into bowls, top with fried egg, drizzle toasted sesame oil and sprinkle toasted sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Fresh kimchi is key for the best flavor. Properly sauté garlic and ginger to create a robust base. Press tofu before cooking for optimal texture.

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