Basic recipe to cook Japanese Tofu Kimchi Soup

This Korean-inspired soup is delicious and simple to make. The ingredients are simple and include a few ingredients that will give it a kick. For this recipe, you will need kimchi (fermented kimchi), tofu, sliced green onions, and broth. It can be made using any type of protein, vegetable, or noodles, and takes less than 30 minutes to prepare. This Japanese Tofu Kimchi Soup is a good alternative to beef and chicken stock and is a great vegetarian option.

Japanese Tofu Kimchi Soup Recipes

Tofu Kimchi Soup

Enjoy a healthy, hearty and flavorfulsoup with plenty of kick in this tofu and kimchi soup. The base offers soysauce, ginger, and chicken stock, which gives it a savory, warming flavor. It’sa super soup for a winter day.

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Course: Soup

Cuisine: Japanese

Keyword: kimchi, kimchi soup, tofu, tofu soup

CookingStyle: Boiling

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 servings

Calories: 38kcal

Author: James Anderson

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Equipment

large saucepan

Ingredients

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• 10-13 & 1/2 fl. oz. water filtered
• 2 tsp. pureed ginger
• 2 to 5 drops soy sauce
• 3 tsp. chicken stock powdered
• 4 pods of okra
• 1 onion small
• 1 pkg. tofu
• 3 & 1/2 oz. kimchi

Instructions

• Cube tofu. Slice onion thinly. Remove okra stems.
• Place water, soy sauce and stock in a large sauce pan. Bring to boil.
• Reduce heat to med. Add okra, onion and kimchi. Simmer for three to five minutes.
• Add tofu. Simmer for five to10 more minutes. 5. Remove from heat. Serve while warm.

Video

Notes

This soup is a vegan version of traditional Korean dishes. This version of the soup is gluten-free and vegan, and is a good option for vegans. While kimchi is a staple in Korean cuisine, it can be used to make other Asian-style soups. It can also be made with a variety of vegetables, such as mushrooms. In addition to the kimchi, you can also use mushrooms.

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Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Japanese Tofu Kimchi Soup in the Slow Cooker

Ingredients:

• 1 pound firm tofu, cubed
• 2 cups napa cabbage kimchi, chopped
• 4 cups chicken or vegetable broth
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 onion, thinly sliced
• 2 green onions, chopped
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions:

1. Prep Ingredients:
   • Begin by draining and cubing the tofu. Chop the napa cabbage kimchi, and slice the onion and green onions.
2. Layer in the Slow Cooker:
   • In your slow cooker, start by placing the cubed tofu at the bottom.
   • Add the chopped kimchi, sliced onions, and minced garlic on top.
3. Season and Pour:
   • In a separate bowl, mix the chicken or vegetable broth, gochugaru, soy sauce, and sesame oil.
   • Pour this seasoned mixture over the tofu and kimchi in the slow cooker.
4. Set and Forget:
   • Cover the slow cooker and set it on the low-heat setting. Let it cook for 6 to 8 hours, allowing the flavors to meld and the kimchi to tenderize.
5. Serve and Garnish:
   • Once the cooking time is complete, season with salt and pepper to taste.
   • Serve the Tofu Kimchi Soup over a bowl of cooked white rice, garnished with chopped green onions.

Tips for making Tofu Kimchi Soup

Serving Suggestions

• Pair with Steamed Rice: A bowl of perfectly steamed white rice is the ideal companion to soak up the delicious soup.
• Sesame Spin: Sprinkle sesame seeds on top of your Tofu Kimchi Soup for added texture and nutty flavor.
• Kimbap on the Side: Korean seaweed rice rolls, or kimbap, are an excellent accompaniment. They bring another layer of Korean flavors to the meal.
• Korean Radish Pickles: Serve alongside the soup to balance the spice with a hint of sweetness and crunch.
• Cold Tea: A glass of cold Korean barley tea, called boricha, can be incredibly refreshing and complements the heat of the soup.

Cooking Tips

• Use Firm Tofu: To prevent the tofu from disintegrating during slow cooking, choose firm tofu, which holds its shape well.
• Control the Spice: Gochugaru (Korean red pepper flakes) can vary in spiciness. Taste your kimchi and adjust the quantity to suit your preferred heat level.
• Avoid Overcooking: Don’t be tempted to cook the soup on high heat; low and slow is the key to tender kimchi and rich flavors. Overcooking may make the kimchi too soft.
• Taste Before Serving: Ensure the soup is seasoned to your liking. Adjust the salt and pepper as needed just before serving.
• Layer with Care: Layering the ingredients in the slow cooker as instructed helps distribute flavors evenly throughout the cooking process.

FAQs about Tofu Kimchi Soup

• Can I store leftovers of Tofu Kimchi Soup? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• What can I substitute for gochugaru if I can’t find it? If gochugaru is not available, you can use red pepper flakes or chili powder as a substitute, but start with a smaller amount and adjust to your preferred spice level.
• Is Tofu Kimchi Soup vegetarian or vegan? Tofu Kimchi Soup can be vegetarian or vegan. Simply use vegetable broth and ensure your kimchi is vegan-friendly, with no fish sauce or shrimp paste.
• Why does my Tofu Kimchi Soup taste too sour or spicy? The sourness and spiciness can vary depending on the kimchi you use. If your soup turns out too sour or spicy, try adding a touch of sugar to balance the flavors.
• Can I freeze Tofu Kimchi Soup for later? Freezing is not recommended for this soup as the texture of tofu may change upon thawing, but you can store it in the refrigerator for a few days and enjoy reheated leftovers.

Create Japanese Tofu Kimchi Soup effortlessly with our slow cooker method. Subscribe to our blog and share the recipe for more delightful dishes.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.