Spicy Tofu Soup

5 from 1 vote

Inspired by Korean flavors, this 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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: Korean

Diet: Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: korean tofu soup, spicy korean tofu soup, spicy tofu soup recipe

Servings:

Calories: 86kcal

Author: Kristina Tipps

Equipment

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

Storing: Store 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.

Nutrition