Best Kimchi & Tofu Soup One Pot Recipe

This flavorful one pot recipe for Kimchi and Tofu Soup delivers the tangy heat of Korean flavors in a convenient saucepan preparation.

With its spicy cabbage kimchi, silken tofu, and gochujang, this dish is hearty, satisfying, and perfect for a quick dinner served with rice.

Total Time 45

Course Soup

Cuisine Korean

Servings to 6 people

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

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.

Keyword Easy hot pot recipe, Korean tofu soup recipe, One pot kimchi soup, Quick Asian soup ideas, Spicy kimchi soup

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