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By Ms Shi & Mr He

Kimchi Tofu Soup (Meal-for-one Recipe)

Name: Kimchi Tofu Soup (Meal-for-one Recipe)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 150 g kimchi; 200 g soft tofu; 50 g seafood mushroom ((You can also use enoki mushroom, shiitake mushroom, or any type of mushroom you like.)); ½ tbsp sesame oil; 15 g onion; 1 garlic clove; 1 tsp soybean paste ((Can be substituted with soy sauce *see note 2)); ⅘ cup chicken stock ((Or vegetable stock, or rice water *see note 1)); ½ tsp Korean chili powder; 1 egg ((Optional)); salt to your taste ((Optional, depending on how salty your kimchi is. I didn't add any salt to my soup.)); green onions; 1 to 3 small fresh chili peppers ((Optional if you can't handle spicy food)); cilantros ((Optional))

9 steps

Prep:5minCook:10min

This 15-minute hot and spicy kimchi tofu soup makes a perfect meal for one person. With this classic kimchi tofu soup recipe plus a hot-stone bowl, you can always enjoy a Korean restaurant experience at home.

Updated at: Wed, 23 Jul 2025 09:11:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories319.5 kcal (16%)

Total Fat17.6 g (25%)

Carbs22.1 g (9%)

Sugars9.7 g (11%)

Protein24.2 g (48%)

Sodium1314.2 mg (66%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

150gkimchi

200gsoft tofu

50gseafood mushroom

You can also use enoki mushroom, shiitake mushroom, or any type of mushroom you like

½ Tbspsesame oil

15gonion

1garlic clove

1 tspsoybean paste

Can be substituted with soy sauce

⅘ cupchicken stock

Or vegetable stock, or rice water

½ tspKorean chili powder

1egg

optional

salt

to your taste, Optional, depending on how salty your kimchi is, I didn't add any salt to my soup

green onions

1chili peppers

small, fresh, Optional if you can't handle spicy food

cilantro

optional

Instructions

Preparation

Step 1

Use a pair of scissors (or a knife) to cut 150g kimchi into bite-size pieces. Set aside.

Step 2

Cut 200g soft tofu into 2 inch cubes. Cut a small wedge of onion. Chop off the seafood mushrooms' roots and discard. Peel and slice a clove of garlic. Chop some green onions, fresh peppers, and cilantros, set aside.

Making the kimchi tofu soup

Step 3

In a small stone bowl (or saucepan), heat sesame oil over medium high heat for 1 minute.

Step 4

Add onion and garlic, stir with chopsticks for about 1 minute until fragrant. Add kimchi, stir for 1 minute until hot.

Step 5

Reduce the heat to medium low, add soybean paste, stir until well mixed. Add tofu and mushrooms, pour in chicken stock or water to immerse the tofu.

Step 6

Sprinkle Korean chili powder over the soup. Gently stir until the color of the soup looks even. Turn heat to medium high to bring the soup to a boil.

Step 7

Turn heat to medium high to bring the soup to a boil. Then reduce the heat to medium low and simmer the stew for 5 minutes. Add an egg to the stew, simmer for about 3 minutes until the egg is soft boiled (runny yolk, set white).

Step 8

Garnish the kimchi tofu stew with chopped green onions, cilantros, and fresh peppers.

Step 9

Serve hot with steamed rice.

View on Ms Shi & Mr He

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