Korean Soup: Kimchi Tofu Soup in One Pot

This Korean kimchi tofu soup is a home-style, vegetarian take on kimchi jjigae, a bubbling, stew-like dish made with fermented kimchi, broth, and soft tofu. It comes together in one pot, with savory broth and a gentle heat that you can adjust to suit your table; recipes vary by region and household, and many traditional versions include pork or seafood.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
1 teaspoon (5 ml) toasted sesame oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
3 cloves garlic, about 1 tablespoon (15 g), finely chopped
2 cups (300 g) well-fermented kimchi, cut into bite-size pieces, plus 2 tablespoons (30 ml) kimchi juice
1 cup (70 g) sliced shiitake mushrooms, fresh or rehydrated
1 tablespoon (16 g) gochujang (Korean red pepper paste)
1 teaspoon (2 g) gochugaru (Korean red pepper flakes), or less to taste
4 cups (960 ml) low-sodium vegetable broth
1 tablespoon (15 ml) Korean soup soy sauce (guk-ganjang)
1 teaspoon (5 ml) granulated sugar
14 ounces (400 g) soft or medium-firm tofu, drained and cut into 1-inch (2.5 cm) pieces
2 scallions, about ¼ cup (25 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil, for finishing
Cooked short-grain rice, for serving (optional)

Instructions

Prepare the ingredients. Slice the onion, chop the garlic, cut the kimchi and mushrooms, and drain and cube the tofu. Measure the broth and seasonings before you start cooking. If using dried shiitakes, rehydrate them according to the package directions, then slice them; use water that is clean and pleasant-tasting in place of an equal amount of broth if you like a deeper mushroom flavor.
Build the base, 6 minutes. Set a 4- to 5-quart (3.8- to 4.7-liter) heavy pot or Dutch oven over medium heat. Add the neutral oil and sesame oil, then the onion and mushrooms. Cook for 3 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and kimchi and cook for another 3 minutes, stirring so the garlic does not scorch. The kimchi should look glossy and smell fragrant, not browned or dried out.
Season and bring to a boil, 4 minutes. Stir in the gochujang, gochugaru, kimchi juice, soup soy sauce, and sugar. Pour in the vegetable broth and stir to dissolve the paste. Raise the heat and bring the pot to a steady boil. Taste the broth once the paste has dispersed; it should be savory and lively, but you can wait until the end to make final adjustments.
Simmer the kimchi, 15 minutes. Reduce the heat to maintain a gentle simmer and leave the pot uncovered. Stir once or twice to keep the ingredients from catching on the bottom. This gives the kimchi time to soften and its tangy flavor to season the broth. If the pot is boiling vigorously, lower the heat; a hard boil can break up the vegetables and evaporate too much liquid.
Add tofu and finish, 5 minutes. Nestle the tofu pieces into the broth and simmer gently for 5 minutes, just until hot throughout. Avoid vigorous stirring, which can crumble soft tofu. Turn off the heat, fold in most of the scallions, and drizzle with the finishing sesame oil. Taste and adjust with a little more kimchi juice for tang, soup soy sauce for salt, or broth if the flavor is too concentrated. Serve hot.

Tips

Choose well-fermented kimchi. Older, tangier kimchi gives this soup more depth than very fresh kimchi. If yours tastes mild, add a little extra kimchi juice or simmer it a few minutes longer; avoid adding a lot of vinegar, which gives a sharper, less rounded sourness.
Check labels for a vegetarian pot. Some kimchi contains fish sauce or salted shrimp, and some gochujang brands include ingredients that do not suit every vegetarian. Use kimchi labeled vegan and check the paste label. Regular kimchi is an easy alternative, but the finished soup will no longer be vegetarian.
Adjust salt gradually. Kimchi, broth, and Korean soup soy sauce can all contribute salt. Use low-sodium broth if possible and season near the end, especially if the kimchi is already salty. Korean soup soy sauce has a savory, clean flavor; regular light soy sauce works in a pinch, though it can darken the broth and taste slightly different.
Keep the tofu intact. Soft tofu gives a delicate, custardy texture, while medium-firm tofu is easier to portion. Add it late and move it gently with a spoon. If you only have firm tofu, use it; the soup will be less tender but still satisfying.

Serving Suggestions

Serve the soup as soon as it is ready, while the broth is steaming and the tofu is tender. Put a bowl of warm short-grain rice alongside each serving so diners can alternate bites or spoon a little broth over the rice. The rice is optional, but it makes the spicy, tangy broth feel like a complete meal. Set out extra sliced scallions and a small dish of kimchi for anyone who wants more freshness or crunch.

For a fuller Korean-inspired table, pair the pot with simple vegetable sides such as seasoned spinach, cucumber salad, or blanched bean sprouts. Keep side dishes lightly seasoned because the soup is already savory. If serving family-style, place the pot on a heat-safe trivet and use a ladle; warn guests that the broth and pot will stay very hot. Individual bowls make it easier to distribute tofu and mushrooms evenly.

Variations

Make it more traditional in flavor: Replace the vegetable broth with 4 cups (960 ml) of anchovy-kelp broth. To make a quick version, simmer a piece of dried kelp, about 3 by 3 inches (8 by 8 cm), and 6 dried anchovies in water for 10 minutes, then strain and use the broth. This adds a distinctly savory seafood note, so the soup is not vegetarian. If dried anchovies or kelp are hard to find, vegetable broth remains a practical choice.

Add pork: Brown 6 ounces (170 g) of thinly sliced pork belly in the pot before adding the onion, then continue with the recipe. Since the slices cook in the simmering soup, check a thick piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Keep raw-pork utensils and plates separate from ready-to-eat ingredients, and do not rely on color alone to judge doneness.

Change the heat or vegetables: Leave out the gochugaru for a milder bowl, or add another ½ teaspoon (1 g) for more warmth. Gochugaru has a fruity, rounded chili flavor; crushed red pepper can substitute, but it tends to taste sharper and less distinctly Korean. Napa cabbage, zucchini, or a handful of enoki mushrooms can replace some of the shiitakes. Keep the total vegetables close to the listed amount so the broth remains balanced.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. The soup keeps for 3 to 4 days in the refrigerator. For the best texture, store the broth and tofu together, but know that tofu may become a little firmer and absorb more of the kimchi flavor overnight. If you expect leftovers, keep rice in a separate container so it does not soak up the broth.

Reheat a portion in a small saucepan over medium heat, stirring carefully until it is steaming throughout; add a splash of broth or water if it has thickened. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C), measured with a food thermometer. You can also microwave a covered, microwave-safe bowl, pausing to stir gently partway through and checking the temperature in more than one spot. Avoid reheating the whole pot repeatedly; warm only what you plan to eat.

Freeze cooled soup in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion. Thaw it in the refrigerator overnight and reheat to 165°F (74°C). The tofu can turn more porous or crumbly after freezing, so the texture will change even though the soup remains usable. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Is kimchi jjigae a soup or a stew?
It is often described as a stew because it is served with a concentrated, boldly seasoned broth and substantial pieces of kimchi and tofu. The boundary between soup and stew is not strict, and the amount of liquid varies from recipe to recipe. This version has enough broth to ladle into bowls while keeping the hearty character of a jjigae.

Can I make this without gochujang?
Yes. Leave it out and add a little more gochugaru for chili flavor, or use a small amount of another Korean chili paste if available. Gochujang contributes sweetness, fermented depth, and body, so without it the broth will be thinner-tasting. You can stir in 1 teaspoon (5 ml) of soy sauce and a pinch of sugar to help balance the flavor, then taste before adding more.

What kind of kimchi should I buy?
Use napa cabbage kimchi that is fermented and pleasantly sour, rather than a very fresh batch with little tang. Check that it is cuttable and includes some juice, since the juice seasons the broth. If you need a vegetarian meal, look for kimchi specifically labeled vegan; many traditional versions contain fish sauce or salted seafood.

Can I use firm tofu instead of soft tofu?
Yes. Firm tofu holds its shape especially well and is easy to serve, but it has a denser, chewier bite than soft or medium-firm tofu. Cut it into similar-sized cubes and add it for the same final 5-minute simmer. Silken tofu is possible, too, but it is fragile and should be spooned into the pot in larger pieces with very little stirring.

Why did my soup turn out too sour or salty?
Kimchi varies widely in age and seasoning. If it is too sour, dilute the pot with a little broth and add a small pinch of sugar; do not add both in large amounts at once. If it is too salty, add unsalted broth or water and taste again. Next time, reduce the kimchi juice or soup soy sauce initially, then make up the difference at the end.

Can I make it ahead?
Yes. The soup can be cooked a day ahead and refrigerated within 2 hours of cooking. Its flavors will continue to mingle, and the kimchi may soften further. Reheat gently to 165°F (74°C), then add a fresh sprinkle of scallions. If preparing components ahead instead, chop the vegetables and keep them refrigerated separately; add the tofu during cooking so it is less likely to break apart.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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