Kimchi Tofu Soup (Soondubu Jjigae)

5 from 1 vote

Kimchi Tofu Soup (Soondubu Jjigae)

This is one of my favorite things to order at our local Korean restaurant. It's hot and spicy with creamy hits of silken tofu. Perfect for a cold wintery day.

Course: Main Course, Soup

Cuisine: Asian, Gluten-Free, Nut-Free

Keyword: kimchi, Tofu

Calories: 349.3kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

½ onion chopped
3 cloves garlic minced
1 inch fresh ginger minced
1 tsp raw sesame seeds or several drops of toasted sesame oil, if not eating oil-free
5 cups vegetable stock
1 tbsp vegan Worcestershire sauce
1 tbsp soy sauce
2 inch piece kombu
½ tsp Korean chili flake (gochugaru) or gochujang sauce, more or less to taste
1 cup kimchi
1 ½ cup silken tofu

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Instructions

Heat a wok to high. Add the onion, garlic, ginger, and sesame seeds, and saute until soft and starting to brown. Add splash of vegetable stock or water if starts to stick.
Combine vegetable stock, Worcestershire sauce, soy sauce, kombu, and chili flake and add to cooked onion mixture. Stir well to release any pieces stuck to the bottom of the wok. Bring to a boil and simmer about 15 minutes to bring out the flavors of the kombu.
Add kimchi and stir. Let simmer a few minutes to heat through.
Add silken tofu and gently stir. You want large bite-sized chunks, so stir gently as not to break it down completely. Let simmer a few minutes to heat through.
Serve and enjoy! Terrific over hot rice.

Nutrition