Korean-Style Spicy Tofu Soup with Kimchi

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A comforting bowl of spicy tofu soup infused with kimchi, mushrooms, and a rich doenjang (Korean fermented soybean paste) broth. This Asian recipe, ready in about 35 minutes, pairs firm tofu, kimchi, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 1.5 lbs, cubed firm tofu
• 1 cup, chopped kimchi
• 6 oz, sliced shiitake mushrooms
• 3 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp gochujang paste
• 6 cups tofu stock
• 2 stalks, sliced green onions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: In a large pot, combine 6 cups tofu stock, 3 tbsp miso paste, 2 tbsp soy sauce, and 1 tbsp gochujang paste. Bring to a gentle boil over medium heat.
2. Step 2: Add 1.5 lbs cubed firm tofu, 1 cup chopped kimchi, and 6 oz sliced shiitake mushrooms. Simmer for 15-20 minutes until tofu is tender and flavors meld.
3. Step 3: Ladle soup into bowls, garnishing with 2 sliced green onion stalks and 1 tbsp toasted sesame seeds. Serve with a side of steamed rice and pickled vegetables for balance.