Spicy Kimchi Tofu Soup

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!

Course Dinner, lunch, Main Course, Soup

Cuisine Korean

Keyword easy kimchi soup, kimchi soup, plant based kimchi, vegan kimchi, vegan korean kimichi soup

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 116kcal

Author Jackie Akerberg

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

Instructions

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.
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.
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!

Nutrition