Vegan Kimchi Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
213 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Vegan Kimchi Soup
Description
This Vegan Kimchi Soup combines diced potato (or sweet potato), kimchi, garlic, ginger, and Korean spices such as gochugaru and optionally gochujang for heat and depth. The ingredients are sautéed briefly in oil before adding broth and kimchi liquid, then cooked under pressure in an Instant Pot to tenderize the potato and blend the flavors quickly. Silken tofu added near the end provides a soft protein element and smooth texture.
The soup is brightened by green onion tops sprinkled at serving. It can be paired with sushi or jasmine rice to add substance. This dish embraces the pungency and sourness of kimchi balanced with a spicy and savory broth. The use of an Instant Pot shortens cooking time while still developing complex flavor.
Variations in broth can include miso broth, homemade vegetable, or mushroom stock, depending on preference or availability. For non-vegetarian versions, alternative stocks can be used. The soup serves 4 or 2 generously, and is well suited as a warming meal that includes fermented flavors and a gentle heat.
Ingredients
- 1 tablespoon olive oil or sesame oil
- 1 potato peeling potato is optional, or sweet potato, large (~12 ounces), cubed into ½ inch pieces
- ⅓ cup kimchi
- 1 tablespoon gochugaru Or substitute 2 teaspoons red chili flakes, Korean chili flakes
- 1 tablespoon gochujang optional, for more spice
- 4 garlic cloves, finely diced
- 2 teaspoons ginger grated fresh
- 4 cups broth See Recipe Notes, or stock (vegetable or miso
- ¼ cup kimchi liquid
- 1 silken tofu Or use extra silken Korean tofu, package 16 ounces, diced into 1 inch squares
- 1 green onion green tops only, diced
- sushi rice or jasmine rice, to serve, optional
Instructions
Instant Pot:
- Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add diced potato, kimchi, gochugaru, gochujang (if using), garlic, ginger and salt to the pot. Stir together and cook 1-2 minutes, or until the spices become fragrant.
- Slowly pour in the broth and the kimchi liquid. As you pour, scrape up any bits of vegetable stuck to the bottom of the pot (to prevent the burn warning).
- Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.The Instant Pot will take about 8-10 minutes to come to pressure, depending on how hot the soup is, and then will start counting down the cook time. (If the broth was hot when you added it, the Instant Pot will seal quickly.) The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
- Take the lid off the Instant Pot. Press the cancel button to end the cook cycle.Press the sauté button. Leave the adjustable temperature setting at normal. Optionally, mash the tofu cubes with a fork.Add the tofu, and simmer about 2 minutes, or until the tofu is warm.
- Top soup with diced green onion and serve immediately along with rice.
Stovetop:
- Heat oil over medium heat in a heavy-bottomed pot.Add diced potatoes, kimchi, gochugaru, gochujang (if using), garlic, and ginger to the pot. Stir together and cook 1-2 minutes, or until the spices become fragrant.Add the kimchi liquid and broth. Bring soup to a simmer, and continue to simmer for about 15 minutes.
- Add the tofu, and simmer about 2 minutes, or until the tofu is warm.Top soup with diced green onion and serve immediately along with rice.
Notes
- This recipe serves 4 or 2 generously.
- Miso broth can be made by dissolving one tablespoon of white miso paste in 4 cups of simmering water.
- Suitable broth options include homemade vegetable or mushroom broth; seasoning may need adjustment if using unseasoned stock.
- Nutrition information does not include optional rice for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 116mg | 5% |
| Potassium | 831mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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