If you’re looking for a cozy, one-pot meal packed with bold flavors and nourishing ingredients, this kimchi and tofu soup is the answer. Bursting with tangy, spicy, and umami notes, this dish is perfect for chilly nights or when you’re craving comfort food with a twist.
Minimal cleanup and simple preparation make it an ideal recipe for busy weeknights.
The Magic of One-Pot Meals
One pot recipes are a lifesaver for home cooks who want big flavor without the mess. This kimchi and tofu soup is prepared in a single saucepan, cutting down on both effort and cleanup.
The simplicity of cooking everything together allows the flavors to meld beautifully while ensuring you spend more time enjoying the meal and less time scrubbing dishes.
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With just one pot, you get layers of flavor—from the fragrant garlic and ginger sautéed at the start to the rich vegetable broth simmering with spicy gochujang and tangy kimchi.
Each ingredient has its moment to shine, making every spoonful a delightful balance of taste and texture.
Why Kimchi Is the Star Ingredient
Kimchi brings more than just spice to this dish—it’s the soul of the soup. Its fermented tanginess adds depth, while the cabbage pieces provide texture.
The brine from the kimchi is also used, infusing the soup with an extra burst of umami flavor.
When selecting your kimchi, go for a traditional cabbage variety for the most authentic experience. Pair it with the heat of gochujang for a flavor combination that will keep you coming back for seconds.
If you love your soup extra spicy, simply add a little more gochujang or some kimchi juice to adjust to your taste.
Tofu: The Silky Protein Powerhouse
Silken tofu is the perfect choice for this one pot recipe soup, offering a creamy texture that contrasts beautifully with the other components.
As the soup simmers, the tofu gently breaks into smaller chunks, ensuring that every bite is enriched with its soft, mild flavor.
For those who prefer firmer tofu, you can substitute with medium or firm varieties. Just be sure to cut the tofu into large pieces initially, as it will naturally break apart during cooking.
Tips for Customizing This Soup Recipe
One of the best things about this kimchi and tofu soup is how easy it is to customize based on your preferences or what you have on hand. Here are some ideas to make it your own:
- Add more veggies: Enoki mushrooms are a classic addition, but you can swap them for shiitake or button mushrooms. Carrots, bok choy, or zucchini also work well.
- Make it heartier: Toss in some udon noodles or rice for a more filling meal.
- Adjust the spice level: Use more gochujang or chili flakes if you love heat, or scale back for a milder version.
- Switch the broth: Vegetable broth keeps it vegan-friendly, but chicken or beef broth adds another layer of richness if that fits your diet.
Serving Suggestions & Pairings
This one pot recipe is satisfying on its own, but it’s even better when paired with simple sides. Serve the soup with a bowl of steamed white or brown rice to soak up the flavorful broth.
If you’re entertaining, consider adding a side of Korean-style banchan like pickled radishes or sesame spinach for a complete meal.
Top each bowl with sliced scallions, sesame seeds, or even a drizzle of toasted sesame oil for added depth. This finishing touch elevates the soup from everyday comfort food to something that feels a little more special.
Best Kimchi & Tofu Soup One Pot Recipe
Equipment
- Large saucepan
Ingredients
- 1 tablespoon vegetable oil
- 6 scallions white parts sliced thin and green parts cut into 1-inch pieces, divided
- 4 garlic cloves minced
- 2 teaspoons grated fresh ginger
- 1 to 3 tablespoons gochujang
- 6 cups vegetable broth
- 28 ounces silken tofu cut into rough 2-inch pieces
- 1 cup cabbage kimchi chopped coarse
- 8 ounces daikon radish trimmed and cut into 1/2-inch pieces
- 2 tablespoons soy sauce
- 2 ounces enoki mushrooms trimmed
Instructions
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the white parts of the scallions, garlic, ginger, and gochujang. Cook and stir until fragrant, about 2 minutes.
- Add the vegetable broth, tofu, kimchi, radish, and soy sauce to the saucepan. Stir well.
- Bring the soup to a simmer and cook, stirring occasionally, until flavors meld, about 15 minutes.
- Stir in the green parts of the scallions and season with salt and pepper to taste.
- Serve the soup in individual bowls, topping each portion with enoki mushrooms. Enjoy hot with a side of rice.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.