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Savory Kimchi-Tofu Soup

Savory Kimchi-Tofu Soup: Your New Favorite Comfort Dish

Discover the comforting, delicious Savory Kimchi-Tofu Soup, combining probiotics of kimchi with tender tofu.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 tablespoons neutral oil Use high smoke point oils like canola or sunflower for best results.
  • 1 tablespoon garlic paste Fresh garlic can be substituted if you don’t have paste on hand.
  • 2 teaspoons ginger paste Use freshly grated ginger for a bolder taste.
  • 4 cups lower-sodium vegetable broth Feel free to switch to chicken broth if preferred.
  • 2 cups kimchi (drained) Use fresh, crunchy kimchi for the best taste.
  • 2 cups classic coleslaw mix Try swapping with spinach or kale for extra greens.
  • 1 package extra-firm tofu (14 oz, drained and cubed) Press the tofu before cubing for optimal browning.
  • 5 medium scallions (cut into 1-inch pieces) Chives or green onions serve well as substitutes.
  • 1 tablespoon reduced-sodium soy sauce If gluten-free is a need, use tamari instead.
  • 4 large eggs Omit for a vegan version or replace with scrambled silken tofu.
  • 1 tablespoon toasted sesame oil Plain oil can replace it for a milder taste.
  • 1 tablespoon toasted sesame seeds Add extra scallions or cilantro if you wish.

Equipment

  • large pot
  • separate pan
  • Cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 1 tablespoon of neutral oil over medium heat until it shimmers, approximately 2-3 minutes.
  2. Add 1 tablespoon of garlic paste and 2 teaspoons of ginger paste to the pot. Sauté for 1-2 minutes until fragrant.
  3. Pour in 4 cups of lower-sodium vegetable broth and bring to a gentle simmer for about 5 minutes.
  4. Add 2 cups of drained kimchi and 2 cups of classic coleslaw mix into the simmering broth. Stir well.
  5. In a separate pan, heat 2 tablespoons of oil over medium-high heat. Add cubed extra-firm tofu and brown for 8-10 minutes.
  6. Transfer the browned tofu to the broth pot along with 5 medium scallions and 1 tablespoon of reduced-sodium soy sauce. Stir gently.
  7. In another pan, cook 4 large eggs to your desired doneness; fried sunny-side up or over-easy works wonderfully.
  8. Ladle the soup into bowls, topping each with a fried egg, a drizzle of toasted sesame oil, and a sprinkle of toasted sesame seeds.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Use fresh kimchi for the best flavor and probiotic benefits. Press tofu before cooking for optimal texture. Adjust spice levels by rinsing kimchi if desired.

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