This post may contain affiliate links. Please read my disclosure.
If you are looking for the ultimate flavor packed soup that feels like it will cure any illness, this spicy tofu soup does it all!
Ok, maybe it won't actually cure your illness, but it sure will make you feel good. Not only is it tasty, but it's so so easy to make and is amazing as leftovers too!
We are huge fans of Korean inspired dishes around here. The umami punch of fermented soy bean paste and fermented chilies, the fish sauce, the soy sauce and MSG...so many flavor bombs going on here!
Here are a few of the favorite Korean inspired recipes on the site:
- Spicy Korean ramen
- Gochujang chicken (one of our favs!)
- Rabokki (so so so good!)
- Korean pork ribs
- Pork Bulgogi tacos
- Tteokbokki
And if you're a fan of this spicy tofu soup, you'll LOVE this kimchi stew (kimchi Jjigae).
Jump to:
Why This Recipe Works
- It is packed full of umami bombs like fish sauce, MSG, kimchi, dashi and soy sauce - there couldn't be more flavor!
- The pork belly gives it just the right amounts of meatiness and fat to make it feel like a meal.
- It's versatile meaning you can add whatever proteins or vegetables you'd like to!
- The ingredient list looks long but it is actually very easy to follow and comes together in under 30 minutes!
- The soup actually gets better leftover, so it's great to have leftovers.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
I really like the feel and texture of the smooth, soft tofu we use in this recipe, but really any tofu will work and still turn out incredible.
Whenever I buy pork belly, I try to get the leanest piece possible. Pork belly is very fatty (which is why it's so good) and we want t good meat to fat proportion.
Cabbage kimchi works best for this recipe, but you can honestly use what you'd like, as long as you can chop it. Most grocery stores carry it now, but you can also get it at 99 Ranch or any other Asian market.
Fish sauce, soy sauce and MSG are all added to create the most amazing umami flavor to the soup.
Gochugaru is a Korean chili powder that is added to many dishes to increase the flavor and spice.
Dashi seasoning is typically used to make dashi stock, which is basically what we're doing here by mixing it with the water. Dashi is usually made from bonito (fish) flakes and kelp and has a wonderfully umami flavor.
Serving it with poached eggs gives the soup a richness that takes it right over the top (try these sous vide poached eggs)!
What is Kimchi?
Kimchi is incredibly good for you. It is a traditional Korean side dish made with cabbage, radish, cucumbers, and/or daikon.
Kimchi is fermented and flavored with chili spices, ginger, garlic, fish sauce (or fermented fish paste), scallions, and sugar. Due to the fermentation process, kimchi is high in lactobacilli (healthy bacteria) which aids in digestion.
Step By Step Instructions
Heat the cooking oil in a large pot (preferably a Dutch oven) over medium heat. Add the onions and garlic and sauté for 2-3 minutes, until softened.
Add the pork belly and cook until it is light browned and caramelized on the outside, about 5 -7 minutes.
Add the kimchi and seasonings and cook for 1-2 minutes.
Add the water and dashi granules and bring to a simmer. Simmer for 5 minutes.
Add the tofu and bring back to a simmer for 5 minutes.
Remove from heat and stir in the sesame oil.
Serve with poached eggs and garnish with sesame seeds and chopped green onions. Serve with a side of steamed glutinous rice (try this Korean purple rice).
Expert Tips
- Any kind of tofu can be substituted for the soft silken tofu, but I recommend using the soft if you can.
- Adjust the coconut sugar as needed to ensure the right balance of sweet and savory/spicy.
- You can also poach the eggs directly in the hot broth if you don't have poached eggs already. Just put them in right before removing the pot from the heat and let them cook in the simmering liquid for 1-2 minutes. Remove from heat, place a lid on the pot and let it sit for 5-10 minutes to fully cook.
Frequently Asked Questions
With exception of the fattiness of the pork belly, this spicy tofu soup is very good for you. Kimchi packs lots of vitamins and minerals in addition to the great probiotics! Tofu has lots of protein and is low fat, and the remaining ingredients are good for you as long as you're not on a low sodium diet.
We like to serve it with steamed rice and soup spoons. Eat a little bit of rice with each bite of soup.
Kimchi soup is typically made with an aged sour kimchi and tofu soup is made with silken tofu as the star.
Storage and Reheating Instructions
Leftovers can be stored in the fridge for up to 3 days. The soup is actually even better on the second day so feel free to make it in advance! Reheat in a pot on the stove or a microwave
It can also be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a pot on the stove or a microwave.
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Spicy Tofu Soup
Ingredients
- 2 garlic cloves minced
- ¼ onion diced
- 1 tablespoon cooking oil
- ½ pound pork belly cut in 1" cubes
- 1 cup cabbage kimchi chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ teaspoon MSG
- 1 teaspoon coconut sugar
- 1 teaspoon gochugaru
- ½ teaspoon salt
- 4 cups water
- 2 teaspoon dashi granules
- 1 package soft tofu cut in ½" cubes
- 1 package enoki mushrooms
- 1 teaspoon sesame oil for finishing
- Sesame seeds for garnish
- soft boiled eggs optional, for serving
- ¼ cup chopped green onions for garnish
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the onions and garlic and sauté for 2-3 minutes, until softened.
- Add the pork belly and cook until it is light browned and caramelized on the outside, about 5 -7 minutes.
- Add the kimchi and seasonings and cook for 1-2 minutes.
- Add the water and dashi granules and bring to a simmer. Simmer for 5 minutes.
- Add the tofu and bring back to a simmer for 5 minutes.
- Remove from heat and stir in the sesame oil.
- Serve with poached eggs and garnish with sesame seeds and chopped green onion.
- Serve with a side of steamed glutinous rice.
Expert Tips:
- Any kind of tofu can be substituted for the soft silken tofu, but I recommend using the soft if you can.
- Adjust the coconut sugar as needed to ensure the right balance of sweet and savory/spicy.
- You can also poach the eggs directly in the hot broth if you don't have poached eggs already. Just put them in right before removing the pot from the heat and let them cook in the simmering liquid for 1-2 minutes. Remove from heat, place a lid on the pot and let it sit for 5-10 minutes to fully cook.
Nutrition
layla
Great for a healthy meal. Love kimchi!
Colleen
Finally, someone else who eats kimchi straight out of the jar! I'm crazy about kimchi, and today in fact, I'm making my own for the first time. So it was so great to come across this post. I love this recipe, and now have a new way to use kimchi. Thanks!
Danielle@wenthere8this
Isn't kimchi so wonderful? That's so exciting you are going to make your own! I actually have a list on my fridge with the goal of making kimchi sometime this year. I'd love to hear how yours turns out. Good luck!