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This Korean Tofu Soup is packed full of bold flavors like kimchi, garlic and ginger all brought together with silky soft tofu. Ready in just 30 minutes, this vegan and gluten-free recipe is perfect for a comforting meal that’s as healthy as it is delicious.
Sundubu Jjigae: Aka Korean Soft Tofu Soup
This recipe is a plant-based twist on Sundubu Jjigae, a traditional Korean soft tofu soup. Traditionally made with ground meat, kimchi, and silken tofu, Sundubu Jjigae is a cozy and nourishing stew that can also include an egg on top. In this version, we skip the meat and make sure the kimchi is vegan-friendly for a delicious vegan Korean tofu soup.
The flavour of the soup is slightly spicy and tangy from the kimchi flavour. The sesame oil in the soup gives it a great aromatic element and the soft tofu is light, and melts in your mouth, making it the perfect cozy soup recipe! This Korean Tofu soup is vegetarian, and not too spicy. (Though the level of spice may depend on the brand of kimchi you use.)
If you don’t usually cook with Kimchi, it is a delicious addition to recipes like Vegetarian Kimchi Fried Rice and Vegetarian Kimchi Ramen that really gives a pop of flavour!
Why You’ll Love This Recipe
- Quick and easy: This recipe comes together in just 30 minutes, perfect for busy weeknights.
- Bold flavors: Kimchi, garlic, ginger, and sesame oil combine for a soup that’s loaded with umami.
- Healthy and vegan: Packed with plant-based protein, fermented kimchi, and nutrient-rich tofu.
- Customizable: Add your favorite veggies, protein, or noodles for a personal touch.
- Perfect for meal prep: This soup tastes even better the next day as the flavors deepen.
Tofu Soup Key Ingredients
- Onion: Provides sweetness and depth to the soup’s flavor.
- Garlic: Infuses the broth with a rich, aromatic punch.
- Ginger: Adds warmth and a subtle spiciness.
- Kimchi: The star of the dish, bringing tangy, spicy, and umami-packed flavors.
- Sesame oil: A finishing touch for nuttiness and fragrance.
- Tamari: Adds salty umami flavor and keeps the recipe gluten-free. Soy sauce works too.
- Broth: Use low-sodium vegetable broth as the flavorful base of the soup.
- Soft tofu: Silky and light, it’s the perfect texture for this soup.
- Green onions: A fresh and slightly sharp garnish to balance the rich flavors.
*This is just a recipe overview. The full recipe measurements and instructions can be found below in the recipe card.
How To Make Korean Soft Tofu Soup
Step 1
Heat the olive oil in a pot and add the onion ginger and garlic letting cook for 2 minutes. Then add the kimchi and stir everything together.
Step 2
Add the seasoning and broth and bring the soup to a boil, then cover and let simmer for 15 minutes.
Step 3
Add the soft tofu to the soup along with some sliced green onions and stir together, letting it cook on low for just a couple of minutes to warm up the tofu. Serve on its own or top it off with some green onions.
How To Store And Reheat
- Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of broth or water if it thickens. You can also microwave it in a microwave-safe bowl, heating in 1-minute intervals and stirring in between.
Expert Tips For Making Tofu Soup
- Choose the right tofu: Use soft or silken tofu for the best texture. Firm tofu won’t melt into the soup the same way.
- Don’t skip the kimchi: It’s the key flavor driver for this recipe. If needed make sure to use vegan kimchi without shrimp paste in it.
- Control the spice: Adjust the spice level by choosing mild or spicy kimchi based on your preference.
- Add sesame oil at the end: Drizzling sesame oil just before serving enhances its aroma and flavor.
- Customize with add-ins: Add mushrooms, zucchini, or even noodles to make the soup your own.
- This soup is even better the next day! If you have time to make this soup in advance and let the flavours sit together, the flavours will intensify.
Frequently Asked Questions
Traditionally Sundubu Jjigae can be made with quite a bit of oil and fat from the ground meat, but this version of Korean Tofu Soup is definitely healthy! This soup is made with just a touch of oil, low-sodium veggie broth, kimchi, (which is fermented and great for your gut health) and tofu. One bowl of this soup contains just 125 calories.
It can be! The spice level depends on the brand and type of kimchi you use. Opt for mild kimchi if you prefer less heat.
The broth and kimchi freeze well, but soft tofu can change texture when frozen. If freezing, add fresh tofu when reheating.
Firm tofu won’t give the same silky texture to the soup. However if you prefer firm tofu you can still use it. Just keep in mind the soup will have a different texture and taste.
Try These Recipes Next!
If you tried this Korean Tofu Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Korean Tofu Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
This Korean Tofu Soup comes together in just 30 minutes for a delicious cozy meal!
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 2-inch cube ginger, chopped
- 1/2 cup kimchi [make sure your kimchi is vegan!]
- 1 tsp red chilli flakes
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1/2 cup kimchi juice
- 2 cups vegetable broth
- 1 pack soft tofu, drained and cut into large cubes
- 2 green onions, sliced
Instructions
- Heat the olive oil in a pot on medium-high heat then add the onion, garlic and ginger and let cook for 2 minutes.
- Add in the kimchi, red chilli flakes, sesame oil, tamari and kimchi juice and mix all together letting cook on medium heat for 1-2 minutes.
- Add the broth, bring to a boil, then cover and let simmr on low for 10-15 minutes.
- Remove the lid and add in the tofu and sliced green onions to serve.
Notes
This soup needs the kimchi in it for flavour, so don’t skip out on this ingredient! Most Asian grocery stores will sell kimchi, as well as many health food stores.
Make sure to use soft tofu in this recipe, not firm tofu! Firm tofu is too tough and won’t give the soup the right texture.
Make sure your kimchi is vegan! Some kimchi is fermented with seafood, vegan kimchi is not!
This soup is even better the next day! If you have time to make this soup in advance and let the flavours sit together, the flavours will intensify.
Nutrition
- Serving Size: 1 bowl
- Calories: 125
- Sugar: 2g
- Sodium: 500mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
This recipe is amazing! The best part is it took no time at all to make. I’m going to double the amount of tofu next time so that the left overs will absorb all the flavours. Normally I dispose of the kimchi juice which is such a shame, so I was thrilled to come across of the idea of making a kimchi soup!
So happy to hear you enjoyed it Hayley! 🙂
Quick, easy and fast dinner on a cold night. Very flavorful.
Thanks Suzanne, happy you enjoyed!
Beautiful soup recipe and I even added dumplings and snow peas yum!
Thanks Cassandra! So happy you liked it!
I made this recipe, or a spin-off but I was a bit confused what to do for the kimchi juice? The kimchi we buy only comes in little jars and there is definitely not a lot of excess liquid. I didn’t know what to do so I just added extra kimchi, but it crowded the broth a bit. Are you supposed to separate the kimchi from the liquid before using?? Regardless, it was a delicious meal and we will definitely be trying again. Thank you 🙂
Hi Bree, most containers of Kimchi have a fair bit of liquid in them with is packed with flavour. For the next time you make them you can just leave out the kimchi juice!
I would love to try making this soup in my crock pot. Is this possible and what would I need to do differently? Recipe look yummy. Tfs.
Hi Emma, I haven’t tested this out in a crockpot but I really don’t think it needs one since it’s such a quick recipe, a crockpot is usually best to let something cook for a while.
I really like this recipe, the only problem I have is that I live alone and it’s a bit much for me to finish, even in a couple of days. How would you go about saving this for later? Can you freeze it? Thanks!
Hi Meadow, If you want to store this soup broth just keep the tofu separate to add it in fresh 🙂
Wow. Just wow.
Happy you enjoyed the recipe Beth 🙂
This was so yummy and easy recepie!!!! Thank you:)
Glad you enjoyed Carina!
This was really tasty and simple to make!
Thanks Christine! Glad you enjoyed!
This looks delicious!! I love to try new dishes out,
Thanks so much Emily!