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Kimchi Tofu Stew: Healthy Soups and Stews

Spicy kimchi add a kick of flavor to this detox stew filled with veggies, fish and tofu. 
Course Main Course, Soup
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings
Calories 51kcal
Author Danielle Wolter



  • Sauté garlic and Korean chili powder in coconut oil on medium low heat for 1-2 minutes.
  • While aromatics are sautéing, combine beef broth, chicken broth and water in a large pot and bring to a boil.  Add sautéed garlic and chili, kimchi, tofu, soy sauce and vinegar.  Return to a boil.
  • Add broccoli, bok choy and miso paste and bring back to a boil.  Turn the heat off and add the fish. Top with green onions.
  • Serve alone or add noodles, egg or rice.


Serving: 1cup | Calories: 51kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 692mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1805IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 1mg