Korean-Style Soft Tofu Stew with Mushrooms and Kimchi

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting and spicy Korean stew featuring silken tofu, earthy mushrooms, and tangy kimchi simmered in a rich broth. This Korean-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs soft silken tofu, kimchi, chopped, shiitake mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Korean cuisine 180 cal/serving

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Ingredients

1 block (14 oz) soft silken tofu
1 cup kimchi, chopped
1 cup shiitake mushrooms, sliced
3 cups vegetable broth
1 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
2 cloves minced garlic
2 stalks scallions, sliced
1 tsp sesame oil
1 tsp toasted sesame seeds

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Instructions

Step 1: In a medium pot, heat 1 tsp sesame oil over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 2: Add 1 cup sliced shiitake mushrooms and sauté for 3 minutes until tender and slightly browned.
Step 3: Stir in 1 tbsp gochujang and 1 tbsp soy sauce, cooking for 1 minute to deepen the flavors.
Step 4: Pour in 3 cups vegetable broth and bring to a simmer. Add 1 cup chopped kimchi and cook for 5 minutes to meld flavors.
Step 5: Gently cut 1 block (14 oz) soft silken tofu into large cubes and carefully add to the stew. Simmer for another 5 minutes, allowing the tofu to absorb the spicy broth.
Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving piping hot.