Spicy Kimchi Vegetable Soup with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold, fermented kimchi soup with crisp vegetables and silken tofu, offering umami depth and a gentle heat. This korean-inspired soups (vegan, gluten-free) ready in about 45 minutes pairs kimchi, extra-firm tofu, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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: 25 min Cook: 20 min Serves 3 Korean cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu to remove excess water, then cut into 1/2-inch cubes. Heat sesame oil in a pot over medium heat. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
  2. Step 2: Add sliced carrots and mushrooms to the pot. Cook for 4 minutes until mushrooms release moisture. Stir in kimchi with its juice and cook for 2 minutes to mellow the spice.
  3. Step 3: Add vegetable broth, diced zucchini, and tofu. Simmer uncovered for 12 minutes until zucchini is tender. Season with sea salt and serve immediately.

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Frequently asked questions

How long does Spicy Kimchi Vegetable Soup with Tofu take to make?

Total time is about 45 minutes (25 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 Spicy Kimchi Vegetable Soup with Tofu?

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 from drying out.

Can I substitute ingredients in Spicy Kimchi Vegetable Soup with Tofu?

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 Spicy Kimchi Vegetable Soup with Tofu 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 Spicy Kimchi Vegetable Soup with Tofu vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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