Tofu and Kimchi Noodle Soup

Tofu and Kimchi Noodle SoupAnyone who has ever tried kimchi knows how addictive and delicious it is. I’m always finding new ways to incorporate it into recipes. Kimchi is a great addition to soups since the juice and flavor enhances the broth and turns it a pretty red color.  This recipe is really easy to put together and doesn’t take long to prepare.  For a few extra veggies I threw in mushrooms and bean sprouts, though i’m sure there are loads of other veggies you could add that would work great.  I made the soup on the spicy side with added gochujang paste along with a healthy amount of sriracha as garnish.

Tofu and Kimchi Noodle Soup

Tofu and Kimchi Noodle Soup
(makes 4 servings)
Printable Version


  • 1 tbsp olive oil
  • 1 package firm tofu, excess fluid removed and cut into cubes
  • 3 cloves garlic, minced
  • 2 tsp gochujang
  • 1 1/2 cups mushrooms, sliced
  • 1 cup kimchi
  • 1/4 juice from kimchi or to taste, reserved
  • 1 tbsp soy sauce
  • 6 1/2 cups fish (or chicken or vegetable) stock
  • 10 oz. bean sprouts, washed
  • 2 green onions, chopped
  • 4 servings rice stick noodles
  • sriracha, to taste
  • salt to taste


  1. In a large pot, heat the oil and saute mushrooms with the garlic.
  2. Add kimchi and tofu and saute for 1 minute.
  3. Add the stock, kimchi juice, soy sauce, and gochujang. Bring to a boil.
  4. Reduce heat to simmer and cook covered for 10-15 minutes.
  5. Meanwhile prepare the noodles as directed on the package.
  6. During the last 5 minutes add the bean sprouts and green onions, cover the pot.
  7. Stir in the cooked noodles and serve immediately, garnish with sriracha if needed.

One Thought on “Tofu and Kimchi Noodle Soup

  1. This is my kind of soup!

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