Korean Kimchi Soup
A comforting and tangy Korean winter soup made with kimchi, tofu, and shiitake mushrooms, perfect for cold evenings.
Ingredients
Soup Base
- 2 cups water or beef broth Use low-sodium if watching salt.
- 1 cup kimchi, chopped Include a couple tablespoons of the kimchi brine for more tang.
Main Ingredients
- 1 cup tofu, diced Silken or medium-firm both work; press firmer tofu for a denser texture.
- 1 cup shiitake mushrooms, sliced Fresh or rehydrated dried shiitake.
Seasonings
- 1 tablespoon gochugaru Korean red pepper flakes; reduce to 1 tsp for mild.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Or tamari for gluten-free.
- 1 teaspoon sesame oil
Garnish
- to taste green onions, chopped For garnish.
Instructions
Preparation
- Pour the water or beef broth into a medium pot and bring it to a rolling boil over medium-high heat.
- Add the chopped kimchi and its brine to the pot. Stir to combine and let it return to a simmer.
Cooking
- Stir in the diced tofu and sliced shiitake mushrooms. Break up large tofu pieces so they’re bite-sized.
- Sprinkle in the gochugaru and add the minced garlic. Mix gently so you don’t mash the tofu.
- Add the soy sauce and sesame oil. Reduce heat to low and let the soup simmer, uncovered, for 20–30 minutes so flavors meld.
- Taste the broth and adjust seasoning: add salt, more soy sauce, or a splash of kimchi brine if it needs acidity.
- Ladle into bowls and finish with chopped green onions. Serve hot.
Notes
Refrigerate leftovers within 2 hours of cooking. Store in an airtight container for 3–4 days. This soup freezes well for up to 2 months.