Kimchi soup is the kind of bowl that wakes up your whole life in one spoonful. It is spicy, a little tangy, super aromatic, and wildly comforting. It warms you through, perks up your metabolism, and brings along all the benefits of fermented veggies. Best part: it is weeknight-easy. Make it at home and you basically get a quick trip to Korea without leaving your kitchen.
What you need
- Kimchi (fermented cabbage), 200 g
- Chicken broth, 800 ml
- Firm tofu, 150 g
- Shiitake mushrooms (fresh or dried), 5–6 pieces
- Soy sauce, 2 tbsp
- Sesame oil, 1 tsp
- Garlic, 2 cloves
- Fresh ginger, 10 g
- Green onions, 2 stalks
- Egg, 1 (optional)
- Red pepper flakes, 0.5 tsp
- Salt
How to make it
Step 1: Prep the good stuff. Peel the garlic and ginger, then mince or grate them. Rinse the shiitakes; if you are using dried mushrooms, soak them in warm water for 20 minutes first, then slice them thin. Cut the tofu into 1 x 1 cm cubes. Chop the green onions, keeping the white and green parts separate. If your kimchi pieces are large, chop them smaller so they mix evenly into the soup.
Step 2: Build the base. Warm a little neutral oil in a pot over medium heat. Add the garlic, ginger, and the white parts of the green onions. Sauté for 1–2 minutes until fragrant. Pour in the chicken broth and add the kimchi along with its brine (that brine is where a lot of the character and heat live). Bring to a boil, lower the heat, and simmer for 5 minutes.
Step 3: Layer the flavor. Add the shiitake slices and tofu cubes. Stir in the soy sauce and sesame oil. Sprinkle in the red pepper flakes and add salt if you need it. Keep the heat low and let it all simmer together for another 5–7 minutes so the flavors get friendly.
Step 4: Make it plush (optional). If you want a heartier finish, lightly beat the egg with a fork and pour it in a thin stream while stirring the soup. You will get silky egg ribbons drifting through the broth.
Serve the soup hot, topped with the green parts of the onions. It loves a side of plain steamed rice.