Spicy Tofu Soup is warm, comforting and packed with a kick of heat. Tofu, kimchi and bold Korean seasonings come together to create a delicious vegan lunch or dinner soup that's both nourishing and satisfying.
Table Of Contents
Inspired by Korean flavors, this Spicy Tofu Soup is a favorite vegan meal. There's nothing quite like a bowl of spicy soup to warm you on a chilly night or when you're craving something with a little heat. Made on the stovetop in less than 30 minutes, this tofu soup is packed with protein, wholesome kimchi, fresh vegetables and umami seasonings. We also love air frying tofu in a delicious maple glaze to serve as a side or lunch.
Love soup season as much as I do? Check out some more of my nutritious vegan and vegetarian soup recipes, like pressure cooker Mediterranean farro veggie soup, Instant Pot lentil soup and slow cooker baked potato soup. Celery soup, asparagus soup, vegetable noodle soup and pumpkin soup are delicious vegetable packed soups to try also.
Ingredients
- 2 tablespoons sesame oil
- 1 cup shredded carrots
- ½ cup diced sweet onion
- 3 minced garlic cloves
- 1 teaspoon gochugaru Korean chili flakes
- 6 cups vegetable broth
- 1 tablespoon gochujang paste
- 1 tablespoon tamari
- 16 ounces kimchi
- 16 ounces extra firm (or super firm) tofu
- 3 cups chopped fresh spinach
Step-By-Step Instructions
- In a large pot over medium heat, cook the shredded carrots, onion and minced garlic until soft, about 3-5 minutes.
- Add the Korean chili flakes and stir to mix well. Stir in the vegetable broth, gochujang paste, tamari and kimchi. Bring to a boil over high heat, stirring occasionally. Lower heat and simmer for 20 minutes. Taste and add more chili flakes if desired.
- Add the chopped spinach and tofu pieces. Stir and simmer for 2 minutes.
- Remove from the heat and serve warm, topped with extra spinach or scallions for garnish.
Chef's Tips
Use your favorite firmness of tofu - I enjoy extra firm, but soft or silken tofu soak up the flavors of the broth even more
How To Store
Store spicy tofu soup in an airtight container in the fridge for 3-5 days. It freezers well for up to 6 months in a freezer safe storage container. Thaw in the fridge overnight and warm in the microwave or on the stovetop.
Recipe FAQs
Yes. Soft tofu is more popularly used in many tofu soup and Korean tofu stew recipes. I make this recipe with firm tofu because I like the texture better, but any firmness of tofu will work here.
To reduce the heat, use half of the Korean chili flakes and half of the gochujang paste initially. After the soup cooks for 20 minutes, taste and add more if you desire more spiciness.
To add heat, use spicy kimchi, use 2 tablespoons of gochujang paste instead of 1 or double the amount of Korean chili flakes.
Recipe
Spicy Tofu Soup
Ingredients
- 2 tablespoon sesame oil
- 1 cup shredded carrots
- ½ cup sweet onion
- 3 cloves garlic minced
- 1 teaspoon Korean chili flakes
- 6 cups vegetable broth
- 1 tablespoon gochujang paste
- 1 tablespoon tamari
- 16 oz kimchi
- 16 oz extra firm tofu cut into ½ inch pieces
- 3 cups fresh chopped spinach
Instructions
- In a large pot over medium heat, cook the shredded carrots, onion and minced garlic until soft, about 3-5 minutes.
- Add the Korean chili flakes and stir to mix well. Stir in the vegetable broth, gochujang paste, tamari and kimchi. Bring to a boil over high heat, stirring occasionally. Lower heat and simmer for 20 minutes uncovered. Taste and add more chili flakes if desired.
- Add the chopped spinach and tofu pieces. Stir and simmer for 2 minutes.
- Remove from the heat and serve warm, topped with extra spinach or scallions for garnish.
Notes
Nutrition
Krissy says
Thank you for sharing this delicious recipe. It turned out great!