Servings
Font
Back
Kimchi Tofu Soup
5 from 15 votes

Kimchi Tofu Soup

Kimchi Tofu Soup combines homemade kimchi with soft tofu cubes, tender marinated pork, small shrimp, and a broth enriched with Korean chili paste and hondashi powder. The soup balances spicy, savory, and umami flavors through its ingredients and cooking approach. Paprika adds a bright red color without increasing heat.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 5
Calories: 20 kcal
Course: Soup
Cuisine: Asian, Korean

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

    Cup of Yum
  1. Wash and cut 2 sticks of green onion into pieces.
  2. Cut a block of soft tofu (19 oz) into cubes.
  3. Next, wash and cut 2 pieces of boneless country style rib (4 oz).
  4. 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.
  5. Meanwhile, pour 4 cups of water into a pot. Turn on medium large fire.
  6. Then, add 1 tablespoon of hondashi into the pot.(Hondashi is a soup stock which gives a great umami flavor to the soup.)
  7. After that, add 2 tablespoons of gochujang Korean chili paste. (You can use Korean chili soybean paste.) Mix it well.
  8. Put 1 tablespoon of paprika into the soup and mix it well. (I like to use paprika for a nice red color.)
  9. 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.
  10. The following step, add 1 cup of homemade kimchi (packed, 10 oz) into the soup. Stir it and wait until it boils.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 20

% 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.