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This Silken tofu kimchi soup is a healthy and comforting stew bursting with smoky, umami-rich flavors. Inspired by Korean sundubu jjigae, it’s quick to make with simple ingredients and will remind you of grandma’s cooking. Serve it over steamed white rice for a cozy weeknight meal.
My mom’s family from Northern China—close to Korea—introduced me to tangy kimchi and hearty Korean stews when I was growing up. The bold flavors of this soup always remind me of home—it’s so special to me!
Table of Contents
Ingredients
For this hearty kimchi tofu stew, we’ll use accessible flavor-boosting ingredients to build depth. This Korean-inspired tofu soup is smoky, umami-rich, and tangy with a touch of spice. Silken tofu adds creaminess, while crunchy kimchi and mushrooms bring texture.
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- Scallion and Zucchini: Sautéed for an aromatic flavor and a pop of color.
- Napa Cabbage Kimchi: A star of this stew, kimchi brings tanginess and deep umami flavor.
- Substitution: Or try my homemade paleo kimchi.
- Avocado oil for sautéeing.
- Gochugaru (Korean red pepper flakes): Adds a nice smokey flavor and isn’t overly spicy.
- Chicken stock: I use the Pacific Foods brand.
- Substitution: For a vegetarian stew, use vegetable stock.
- Silken Tofu: Gives the stew a rich and creamy texture while soaking up the flavor of the broth.
- Substitution: If you can’t find silken tofu, use soft tofu.
- Brown and White Beech Mushrooms: Mushrooms add texture to the stew.
- Substitution: Enoki mushrooms work great, too.
- Mirin: Sweet, savory, and acidic Mirin brings authentic Asian flavor to the broth.
- Shitake Mushroom Seasoning: A must-have ingredient for depth of flavor.
- Substitution: Chicken bullion or a Korean seafood spice mix will also work.
- Fresh Ground Pepper
- Eggs: Cracked and added to the stew at the end of cooking.
- Toasted Sesame Oil to season the broth.
Tip
Types of kimchi to use for soup
Long-fermented kimchi is the best choice for soup. It has a deeper, more tangy flavor and a softer texture, making it perfect for stews. If you prefer a crunchier texture and a less sour taste, use fresh kimchi instead.
Pro tip: Drain the kimchi first (but save the juice!) and sear it before adding the broth. This quick step adds more depth and enhances the broth’s flavor.
How to make kimchi soup with tofu
This kimchi and tofu stew recipe is so quick and easy to make. We will use the same pot to sauté the aromatics and kimchi and then simmer the stew. If you’ve never used silken tofu before, see my guide on how to remove silken tofu from a box for tips.
- Prep the veggies: Dice the scallions, separating the white and green parts. Slice zucchini into quarter-inch half-moons. Set aside.
- Prep the kimchi: Cut any large kimchi pieces into bite-sized chunks. Drain the juice using a colander and save it for the broth.
- Sauté the aromatics: Heat oil in a large pot over medium. Sauté scallion whites, zucchini, and gochugaru for 2-3 minutes until fragrant.
- Add the kimchi: Cook with the aromatics for 2-3 minutes, ensuring it sizzles. Increase heat if needed.
- Add stock and tofu: Stir in the stock and reserved kimchi juice. Drain tofu and add to the pot, breaking it into large chunks.
- Bring to boil: Cover and bring to a gentle boil over medium, about 5-6 minutes. Leave the lid slightly ajar if needed.
- Simmer: Reduce heat to medium-low and simmer for 5-6 minutes, stirring occasionally, until the kimchi softens. Season with mirin and mushroom bouillon or powder. Adjust to taste.
- Add eggs: Crack eggs into the bubbling broth. Cover and simmer for 3 minutes for soft yolks.
- Garnish & Serve: Top with scallion greens, black pepper, and sesame oil. Serve hot, with or without steamed rice. Enjoy!
Chef tip!
Extra flavorful
For the best flavor, drain the kimchi and sear it before adding the broth. This step caramelizes the kimchi, bringing out its natural sweetness and adding depth to the soup. Don’t forget to save the kimchi juice! Stir it into the broth for an extra tangy, umami-packed boost.
What to serve with Silken tofu stew
I grew up eating Kimchi tofu soup with steamed white rice, and it was always such a comforting meal. Try pairing it with salad, protein, and veggies for a larger meal.
- Rice: Air fryer rice is easy and foolproof! You could also eat this Korean stew with sticky rice.
- Sides: My Keto kimchi pancake is a crispy, low-carb pancake with Korean flavors. Serve with a Korean cucumber salad, cucumber kimchi, or bok choy kimchi for added flavor and crunch.
- Protein mains: Kimchi chicken stir fry or kimchi beef stir fry would go great with this creamy stew! Or try Japchae, a sweet potato noodle stirfry with chicken and cabbage.
ChihYu’s helpful notes:
- Sear the Kimchi: Searing drained kimchi caramelizes the cabbage, deepening the flavor and creating a rich, balanced kimchi tofu soup broth. Don’t skip this step!
- Save the Kimchi Juice: Add the tangy kimchi juice to the broth for bold umami and that classic kimchi flavor.
- Pick the Right Tofu: Use silken tofu for a creamy texture or soft tofu for structure. Avoid firm tofu, which can feel dense.
- Simmer Until Tender: Cook the kimchi until tender but not mushy, keeping an eye on the simmering time.
- Adjust Spice Levels: Add more or less gochugaru for heat, or skip it for a milder soup, relying on kimchi for flavor.
FAQs
Not too spicy! The heat comes from gochugaru, which is more smoky than fiery. You can adjust the spice by using less or skipping it. The kimchi adds a little kick, but the broth balances it out, so it’s more tangy than hot.
Not exactly. Silken tofu has a smoother, more delicate texture and blends right into the broth. Soft tofu is slightly firmer and holds its shape better. Both work well for this soup, but silken tofu gives it that extra creamy, comforting feel.
Shrimp, mussels, squid, or thinly sliced beef work wonderfully in this soup. Add them while the stew is simmering so they cook through without overcooking.
More silken tofu recipes
Silken tofu in soup is so creamy and delicious! If you love silken tofu soup and want to explore more ways to use this versatile ingredient, check out my recipes using silken tofu!
- This silken tofu recipe features soft, creamy tofu with a roasted sesame dressing—ready in just 5 minutes!
- Light and healthy, my silken tofu salad is packed with Asian flavors like roasted sesame, garlic, and ginger.
- This silken tofu chocolate smoothie is low-calorie, banana-free, and a rich, chocolatey treat!
Silken tofu kimchi soup recipe
Ingredients
- 3-4 bulb scallion
- 5 oz zucchini 1 small
- 14 oz napa cabbage kimchi or my homemade paleo kimchi
- 1 tbsp avocado oil
- 2 tsp gochugaru Korean red pepper flakes
- 2-2.5 cup chicken stock I use Pacific foods
- 14 oz. silken tofu or soft tofu, 1 carton
- 5 oz. Brown and white beech mushrooms or enoki mushrooms
- 1 tbsp mirin
- 1 to 1.5 tsp shiitake mushroom seasoning chicken bouillon, or Korean seafood spice mix
- A few rounds freshly ground black pepper
- 3 large eggs cracked
- 2 tsp toasted sesame oil
Instructions
PREP:
- Scallions and Zucchini: Dice the scallions into small rounds and separate white and green parts. Slice the zucchini into rounds, about ¼ inch thick, then slice it again in half into half moon shape.
- Kimchi: If using whole cabbage kimchi, transfer it to a large bowl and use kitchen shears to cut it into bite-sized pieces. If there’s a lot of kimchi juice, place the kimchi over a colander with a bowl underneath to catch the juice. Don’t discard the juice — we’ll add it back to the broth for more flavor.
COOK:
- Saute: In a 4 quart size soup pot, add the oil and preheat over medium heat until the pot feels warm. Add the scallion whites, zucchini, and gochugaru, saute with a wooden spoon until fragrant, about 2-3 minutes.
- Add the drained kimchi. Saute for 2-3 minutes. You should hear a consistent sizzling sound. If not, turn the heat up a little higher. By sauteing the kimchi briefly, it adds more flavor to the soup.
- Add stock and tofu: Pour in the stock and the kimchi juice. Stir the pot to make sure nothing is sticking to the bottom of the pan. Drain the tofu then add to the pot. Use a spoon to gently break up the tofu into larger chunks.
- Bring to boil: Cover with a lid and bring the broth to a gentle boil over medium heat, about 5-6 minutes. If the lid doesn’t have a venting hole, leave the lid slightly ajar to prevent the broth from spilling over.
- Simmer: Once boiling, reduce heat to medium-low and simmer until the kimchi turns softer but not too mushy, about 5-6 minutes. Stir the pot periodically.
- Season the broth with mirin and mushroom seasoning or bouillon powder. Taste and adjust.
- Add eggs: While the soup is still bubbling, crack the eggs and add into the broth. Cover with a lid and simmer until your desired doneness, about 3 minutes for cooked egg white and soft yolk in the center. Turn off the heat.
GARNISH & SERVE:
- Garnish: Garnish with scallion greens, a few rounds of freshly ground black pepper, and drizzle with sesame oil.
- How to serve: Transfer the soup into individual serving bowls. Serve hot or warm. You can either enjoy the soup by itself or add a few tablespoons of steamed white rice into the bowl, mix, and enjoy to make the soup more substantial.
Notes
- Tofu Options: If you can’t find silken tofu, soft tofu works well too.
- Kimchi Selection: If you have both fresh and fermented (ripe) kimchi, go with the long-fermented version. It’s softer and has a stronger flavor, perfect for soups and stews.
- Kimchi Juice (Brine): Use the juice from the kimchi jar to enhance the soup’s flavor. It adds a delicious tangy depth. Don’t toss it!
- Boosting Flavor: Don’t skip the seasoning powders! A teaspoon of mushroom or chicken bouillon, dashi powder, or Korean seafood spice mix is essential to bring out the rich, deep flavors in the soup.
- Protein Additions: You can also add proteins like shrimp, scallops, mussels, squid, or shaved beef to the stew.
- Kimchi Brand Recommendation: I like using Bibigo Napa cabbage kimchi from South Korea, which I get at H-Mart. For convenience, buy pre-sliced versions.
- Mushroom Tips: Beech mushrooms add texture and nutrition but not a lot of flavor. Enoki or white button mushrooms are great substitutes. I don’t recommend shiitake mushrooms for this recipe as their strong, woodsy flavor can alter the flavor of the soup a bit.
- Storage & Reheat: Store in an airtight soup container in the refrigerator for 4 days. Reheat in a microwave on medium power or over stovetop top until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
