Kimchi Soup with Tofu

Name: Kimchi Soup with Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 tablespoons olive oil; 1 onion, diced (a red one is nice); 8 ounces shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni); 4-6 fat garlic cloves, rough chopped; 1 tablespoon ginger, paste or finely minced; 2 cups kimchi, drained, chopped; 5 cups water or veggie broth; 1 tablespoon miso paste (or soy sauce, or GF liquid aminos); ½ teaspoon salt; 1 tablespoon apple cider vinegar (or lemon); 1 tablespoon chili paste (sambal oelek); 1-2 teaspoons agave, honey, maple (optional)- or use sugar or alternative sweetener; 1 12 ounce package silken tofu, cut into small, ½-inch cubes (see notes on tofu); 1-2 large handfuls chopped greens- kale, bok choy, etc; generous drizzle of toasted sesame oil – imperative!; garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress

Instructions

Prep:15minCook:20min

A simple, easy recipe for Kimchi Soup with tofu, mushrooms, and greens that is vegan and gluten-free, adaptable, and can be made in 30 minutes, perfect for weeknight dinners!

Updated at: Thu, 11 Sep 2025 00:55:17 GMT