Korean-Style Soft Tofu Stew with Mushrooms and Kimchi
A comforting and spicy Korean stew featuring silken tofu, earthy mushrooms, and tangy kimchi simmered in a rich broth. This korean-inspired soups (vegetarian) ready in about 30 minutes pairs block (14 oz) 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Korean-Style Soft Tofu Stew with Mushrooms and Kimchi take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Soft Tofu Stew with Mushrooms and Kimchi?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kimchi, chopped from drying out.
Can I substitute ingredients in Korean-Style Soft Tofu Stew with Mushrooms and Kimchi?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Soft Tofu Stew with Mushrooms and Kimchi for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Style Soft Tofu Stew with Mushrooms and Kimchi vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
