Kimchi and Tofu Soup

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Kimchi and Tofu Soup

I ordered a similar soup at one of my favorite Japanese restaurants in northern Illinois after attending an exciting piano recital by the Russian prodigy, Evgeny Kissin. I wanted to recreate this soup since it was very healthy and warming. I must say this is very close if not better than what I had at the restaurant! You can also add some seafood to this soup.


1 Tbsp sesame oil
10 oz/300 g kimchi
2 cups water or vegetable stock
8 oz/230 g tofu, sliced (I used organic sprouted tofu.)
1 cup bean sprouts
6 shiitake mushrooms, stems removed
2 scallions, cut in 2-inch slices
Some salt


  1. Heat sesame oil in a pan and sauté kimch for a few minutes.
  2. Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
  3. Cover and bring to boil. Reduce heat and cook until vegetables are soft.
  4. Add scallions and cook a few more minutes.
  5. Adjust the taste with some salt (about 1/2 tsp).
  6. Transfer the soup to bowls, infuse love and serve!

Servings: 2