Kimchi Tofu Soup
User Reviews
5
Kimchi Tofu Soup
Description
This Kimchi Tofu Soup recipe starts by marinating thinly sliced boneless country-style pork ribs with garlic powder, salt, and sesame oil to enhance their flavor. The broth base is made by combining water with hondashi, a Japanese soup stock powder that delivers umami depth. Korean chili paste (gochujang) is added gradually to control the spice level, with paprika used for a vivid red hue without affecting heat.
The marinated pork and small shelled shrimp are added to the simmering broth alongside homemade kimchi, which brings its distinctive fermented tang and spicy notes. Soft, cubed tofu is gently added last to maintain its shape, delivering a silky texture in contrast to the other ingredients. Stirring is minimal once tofu is incorporated to avoid breaking it.
This soup yields a comforting balance of spicy, savory, and tangy flavors with varied textures from tender pork, shrimp, soft tofu, and crisp kimchi. It is a nourishing meal that showcases Korean ingredients and traditional soup-making techniques. Adjust the chili paste amount based on preferred heat tolerance.
Ingredients
- 1 cup kimchi (Homemade kimchi packed 10 oz)
- 1 block tofu 19 oz, soft
- 4 cups water
- 2 tablespoons chili paste Gochujang add 0.5 tablespoon at a time depends on how spicy you want, Korean
- 2 ticks green onion
- 14 pieces Shrimp (No shell small 4 oz)
- 2 pieces pork (Boneless country style rib, 4 oz)
- 1 tablespoon paprika
- 1 tablespoon hondashi
Marinate pork:
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon sesame oil
Instructions
- Wash and cut 2 sticks of green onion into pieces.
- Cut a block of soft tofu (19 oz) into cubes.
- Next, wash and cut 2 pieces of boneless country style rib (4 oz).
- Put the sliced pork into a bow, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and 1 teaspoon of sesame oil. Mix it well and marinate it for 15 minutes.
- Meanwhile, pour 4 cups of water into a pot. Turn on medium large fire.
- Then, add 1 tablespoon of hondashi into the pot.(Hondashi is a soup stock which gives a great umami flavor to the soup.)
- After that, add 2 tablespoons of gochujang Korean chili paste. (You can use Korean chili soybean paste.) Mix it well.
- Put 1 tablespoon of paprika into the soup and mix it well. (I like to use paprika for a nice red color.)
- When the soup stock is boiling, add the marinated pork from step 4. Then, add 14 pieces of no shell small shrimp (4 oz). Stir and mix it well.
- The following step, add 1 cup of homemade kimchi (packed, 10 oz) into the soup. Stir it and wait until it boils.
- Then, put the cut tofu from step 2 into the soup. Stir it slightly and try not to break the tofu. Wait until it boils again, turn off the fire.
- Lastly, put the soup in the bowl and top with some green onion from step 1.
Notes
- Marinate pork slices with garlic powder, salt, and sesame oil for at least 15 minutes.
- Add Korean chili paste gradually to adjust the spice level to your preference.
- Use hondashi powder for umami flavor and paprika to enhance the soup's color without adding spiciness.
- Handle soft tofu gently when adding to the soup to keep it from breaking apart.
- Kimchi adds fermented tang and spice, which deepens as the soup simmers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 251mg | 10% |
| Potassium | 69mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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