Korean-Style Spicy Tofu Soup with Kimchi
A comforting bowl of spicy tofu soup infused with kimchi, mushrooms, and a rich doenjang (Korean fermented soybean paste) broth. This korean-inspired asian ready in about 35 minutes pairs cubed firm tofu, chopped kimchi, sliced 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Spicy Tofu Soup with Kimchi take to make?
Total time is about 35 minutes (10 min prep + 25 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 Spicy Tofu Soup with 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 cubed firm tofu from drying out.
Can I substitute ingredients in Korean-Style Spicy Tofu Soup with 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 Spicy Tofu Soup with Kimchi for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Korean-Style Spicy Tofu Soup with Kimchi?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
