Silken tofu kimchi soup recipe

5 from 1 vote

Enjoy a bowl of Silken tofu soup with soft tofu stewed with kimchi in one pot. Quick, flavorful, and a comforting addition to your dinner.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Korean

Keyword: Silken tofu soup, Silken tofu stew, Tofu kimchi soup

Servings: servings

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

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.

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, tofu, and mushrooms: 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. Use your hands to seperate the beech mushrooms and add them to the soup.
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: 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.

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.