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Bon Appétit

Tofu and Kimchi Stew

4.8

(112)

tofu kimchi soup
Alex Lau

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Recipe information

  • Yield

    4 servings

Ingredients

1

tablespoon vegetable oil

6

scallions, white and pale-green parts chopped, dark-green parts reserved

4

garlic cloves, sliced

1

1-inch piece ginger, peeled, finely chopped

4

cups low-sodium chicken broth

3

tablespoons gochujang (Korean hot pepper paste)

3

tablespoons soy sauce

1

small daikon, peeled, sliced

½

cup kimchi

¼

block firm silken tofu

Preparation

  1. Step 1

    Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

    Step 2

    Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

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Reviews (112)

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  • This was a pleasantly easy and healthy weeknight meal with few dishes! I’ll make it again for sure. I agree with other reviewers that it needs at least 1 full package of silken tofu, and could take 2.

    • Anonymous

    • California

    • 1/19/2024

  • Like many reviewers here, I love this recipe as is. Currently, I double the broth and tofu. I add bok choy, mushrooms, and anything else I have on hand.

    • KMo

    • Oakland, Ca

    • 8/29/2023

  • Very delicious and easy! I modified the recipe by adding a handful of mushrooms in with the aromatics, and two full packages of silken tofu. I also added bok choy and an egg at the end of cooking to serve. I have never cooked with daikon before but it's delicious. This recipe has a lot of protein but is quite light and warming. I'll definitely make again!

    • melissa

    • los angeles, ca

    • 9/16/2022

  • This was delicious. I added a little bit of thin noodles to it since I had them and it was perfect. Super easy!

    • JessJ

    • San Francisco, CA

    • 1/12/2022

  • Is there a substitute ingredient for the gochujang? I cannot eat spicy food because of stomach problem. I love to try to cook the kimchi stew with tofu. Thank you, Mary Ann

    • Mary Ann

    • Edmonton, Canada

    • 11/1/2021

  • didn't have gochujang so used sambal, still turned out great and it's super quick and easy

    • Anonymous

    • Maryland

    • 9/15/2021

  • This was so good! It’s also super easy - the newbiest of newbie chefs could make this. I sautéed my aromatics for a few minutes in sesame oil instead of veggie oil. I also added the gochujang and daikon at this stage as well as some mushrooms, then added the broth. I doubled the kimchi and the tofu and served with udon and bok choy - super filling and super delicious! Feel free to go heavy on the gochujang and soy sauce, I think this recipe needs more than it calls for. I added a splash of rice vinegar to up the acidity too :)

    • Madelaine

    • Toronto, ON

    • 8/10/2021