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Spicy Kimchi Tofu Soup

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Revel in this quick 20-minute Spicy Kimchi Tofu Soup. Featuring Ocean Halo's exceptional organic kimchi and tofu, this vegan delight promises robust flavors, gut-friendly probiotics, and a comforting warmth perfect for any meal.
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As the air turns cooler and the days shorter, there’s nothing like a comforting bowl of soup to warm your soul and hands. Today, I’m taking you on a gastronomic journey to the heart of Korea with a vegan twist: the Spicy Kimchi Tofu Soup!

Before I introduce this dish, a little trivia: Did you know that kimchi, Korea’s national dish, is more than just a food item? It’s a testament to the age-old traditions, the rich history, and the soul of Korean cuisine. More than that, it’s a gut-friendly, probiotic-rich superstar that adds a zing to any dish it graces!

The Magic of Kimchi

Kimchi is not merely fermented cabbage; it’s a labor of love. Made with carefully chosen ingredients and seasoned to perfection, it undergoes a beautiful transformation as it ferments, turning into a spicy, tangy, and crunchy delight. The fermentation process not only enhances its flavors but also elevates its nutritional profile. Packed with vitamins, minerals, and gut-friendly bacteria, kimchi is both tasty and healthy! This is one of the reasons that I love Oceans Halo’s organic kimchi; kimchi is not originally vegan which means that it isn’t always easy to find in just any grocery store and if you do find it – there’s a good chance it isn’t vegan.

What makes this soup stand out? The answer, Oceans Halo’s organic kimchi.

This exceptional kimchi has a flavor profile that’s second to none. Not too spicy, with a shredded texture that’s perfect for soup slurping, it’s the hero of our dish today.

The ingredients you will need for this Spicy Kimchi Tofu Soup are:

  • scallions
  • garlic cloves
  • ginger
  • mushrooms (oyster, cremini, enoki, or shiitake)
  • mirin
  • chili garlic paste
  • tamari or coconut aminos
  • Oceans Halo’s “no chicken” broth
  • Oceans Halo’s shredded kimchi
  • firm silken tofu
  • Korean chili powder
  • Oceans Halo’s sticky rice

In every spoonful of this Spicy Kimchi Tofu Soup, you’ll taste tradition, warmth, and a world of flavors.

While the soup is a delight on its own, pairing it with Oceans Halo’s sticky rice elevates the experience, making every bite an unforgettable one.

Whether you’re a die-hard fan of Korean cuisine or trying kimchi for the first time, this soup is bound to leave a lasting impression. And the best part? It’s quick, easy, vegan, and packed with nutrition! Don’t worry too much about the spice either; this can easily be monitored and adjusted as per your personal preference.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Spicy Kimchi Tofu Soup

5 from 2 votes
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This 20 minute spicy kimchi tofu soup is the perfect cozy, comforting meal. It comes together in no time with very little chopping and only 12 ingredients! Best of all? It's totally plant-based, gluten free, and loaded with nutrient rich, probiotic-powerhouse ingredients! The @oceanshalo organic kimchi is the star of the show and PERFECT for this soup - the flavor is exceptional, not too spicy, and the shredded texture is ideal for soup slurping!
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Dinner, lunch, Main Course, Soup

Equipment

  • Dutch Oven
  • stove

Ingredients
  

  • 8 scallions, chopped, greens set aside
  • 4 garlic cloves, minced
  • 2" piece ginger, minced
  • 12 oz oyster, cremini, enoki or shiitake mushrooms, thinly sliced
  • 2 tbsp mirin
  • 2 tbsp chili garlic paste
  • 2 tbsp tamari or coconut aminos
  • 6 cups @oceans halo “no chicken” broth
  • 16 oz @oceanshalo shredded kimchi
  • 12 oz firm silken tofu, cubed
  • 1-2 tbsp korean chili powder, for desired spice
  • 2 cups @oceanshalo sticky rice, cooked according to package

Method
 

  1. Heat a medium or large dutch oven over medium heat. Add a splash of cooking oil or broth to coat. Add in the whites of the onions, as well as the garlic and ginger and sauté for 2 minutes until fragrant. Add in the mushrooms and sauté for 5-7 minutes until tender and golden.
  2. Pour in the mirin, chili garlic paste, tamari or coconut aminos and broth. Bring to a gentle boil. Add in the kimchi including juices and the tofu. Stir to combine. Add your desired amount of korean chili powder depending on the spice you like.
  3. Serve hot, topped with a ball of sticky rice, and garnished with green onions.

Notes

You can purchase any of the Oceans Halo products that I used in this recipe here!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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5 from 2 votes

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