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5
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Kimchi Soup
Try this easy, comforting kimchi soup with tofu and egg for a flavorful, protein-rich Korean dish that's perfect for busy weeknights or lazy weekends.
Course
Soup
Cuisine
Korean
Keyword
eggs, kimchi, tofu
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
653
kcal
Author
Corrie
Ingredients
2
cups
kimchi
chopped
14
ounces
firm tofu
cubed
4
cups
chicken or vegetable broth
2
tablespoons
gochujang
4
large eggs
Instructions
In a large pot, combine kimchi, tofu, and broth.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in gochujang until well combined.
Crack eggs into the soup, being careful not to break the yolks.
Cover and simmer for 5 more minutes, or until eggs are cooked to your desired level of doneness.
Serve hot, garnished with green onions if desired.
Notes
Use aged kimchi for a stronger flavor.
Add more or less gochujang to adjust spiciness.
Drain and press tofu before cooking for better texture.
Garnish with green onions for added freshness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories:
653
kcal
|
Carbohydrates:
25
g
|
Protein:
61
g
|
Fat:
35
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
15
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
655
mg
|
Sodium:
1418
mg
|
Potassium:
709
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
1228
IU
|
Vitamin C:
5
mg
|
Calcium:
677
mg
|
Iron:
14
mg