Korean Mushroom Kimchi Tofu Soup

A light, sweet, and spicy Korean-inspired soup. This quick, low-calorie dish combines savory kimchi, silky tofu, and delicate enoki mushrooms in a vibrant broth.

Ingredients

• 200 g silken tofu
• 100 g enoki mushrooms
• 150 g Korean kimchi
• 1/2 red onion
• 2 cloves garlic
• 2 stalks green onion
• 1 tbsp Korean chili paste (gochujang)
• 500 ml water
• 1 tbsp vegetable oil
• optional fresh cilantro

Instructions

1. 1Rinse the enoki mushrooms

   

   Place the enoki mushrooms in a bowl and rinse them thoroughly under cold running water. Ensure all dirt and debris are removed to keep the broth clean.

   Tip: Be gentle when rinsing to avoid breaking the delicate mushroom clusters.
2. 2Slice the red onion

   

   Place the red onion on a cutting board and slice it into thin, uniform strips. These will add sweetness and body to the soup base.

   Tip: Use a sharp knife to get clean, even slices without crushing the onion layers.
3. 3Portion the kimchi

   

   Using chopsticks, take your desired amount of Korean kimchi and transfer it onto a plate. Having it ready makes the cooking process smoother.

   Tip: Adjust the amount of kimchi according to your preference for spice and tanginess.
4. 4Cube the tofu

   

   Carefully cut the block of tofu directly within its container into uniform, bite-sized cubes. This makes it easy to add to the pan later.

   Tip: Keep the cubes a consistent size so they cook evenly throughout the soup.
5. 5Stir-fry the aromatics

   

   Heat oil in a pan over medium heat. Add the prepared garlic cloves, green onions, and red onion slices, stir-frying until they are fragrant and slightly softened.

   Tip: Stir frequently to ensure the aromatics release their flavor into the oil without burning.
6. 6Sauté the kimchi

   

   Add the prepared kimchi to the pan with the stir-fried aromatics. Stir everything together over medium heat to develop a rich, savory flavor base.

   Tip: Sautéing the kimchi helps mellow its acidity and enhances its deep umami taste.
7. 7Add water to the base

   

   Pour water into the pan over the stir-fried onion, garlic, green onion, and kimchi mixture. This forms the flavorful liquid base for the soup.

   Tip: Use hot water to keep the pan temperature high and speed up the simmering process.
8. 8Add enoki mushrooms

   

   Add the rinsed enoki mushrooms into the pan containing the stir-fried kimchi, onion, garlic, and green onion.

   Tip: Make sure to separate the enoki clusters for even cooking.
9. 9Add tofu cubes

   

   Add the cubed tofu into the simmering soup base to complete the main ingredients.

   Tip: Handle the tofu gently to keep the cubes intact.
10. 10Season with chili paste

    

    Add the Korean chili paste to the soup to provide the signature spicy flavor and rich color.

    Tip: Adjust the amount of chili paste based on your preference for heat.

Storage & Reheating

Burn It Off

Frequently Asked Questions