Recipe

Kimchi Soup

A cozy, spicy-tangy bowl with kimchi, tofu, and a savory broth that tastes like you cooked all day.

By Matt Campbell

•

4.8

A steaming bowl of kimchi soup with tofu cubes, sliced green onions, and a glossy red broth on a simple kitchen table

Kimchi soup is my answer to those nights when you want something cozy, a little spicy, and definitely not boring. It’s tangy from fermented kimchi, savory from a quick pork and aromatics base, and finished with tofu that soaks up all that red, peppery broth like it was born for it.

This version keeps the ingredients accessible and the steps low drama. If you can chop an onion and stir a pot, you can pull off a bowl that tastes like you did way more than you actually did.

Bowls of chopped kimchi, cubed tofu, sliced onion, minced garlic, gochujang, and broth ingredients arranged on a tidy kitchen counter

Why It Works

Big flavor fast: sautéed kimchi and a touch of gochujang deepen the broth in minutes.
Balanced heat: spicy, tangy, and savory, with an easy dial up or down depending on your kimchi.
Weeknight flexible: use pork, chicken, or mushrooms, and swap in whatever veggies you have.
Leftovers get better: the broth turns even more flavorful after a night in the fridge.

Pairs Well With

Storage Tips

Refrigerate: Cool soup to room temp, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop over medium-low heat until steaming. If the broth tastes a little intense after chilling, add a splash of water or broth to loosen it up.

Freeze (best if you can): Freeze for up to 2 months. Tofu can change texture after freezing, so if you are picky about tofu, freeze the broth base and add fresh tofu when reheating. Also note that kimchi soups can taste a bit more sour after freezing. A little extra broth and a pinch of sugar can bring it back into balance.

A glass meal prep container filled with leftover kimchi soup and tofu, sealed and sitting on a kitchen counter

Common Questions

Is kimchi soup the same as kimchi jjigae?

They are close cousins, but not exactly the same thing. Kimchi jjigae is part of the Korean stew category and is often served bubbling hot (frequently in a stone pot). It commonly includes pork or tuna and can be made with anchovy-kelp stock for a deeper, more savory base. This kimchi soup is a lighter, soupier take with a clean, brothy vibe, but it still delivers that classic tangy, spicy kimchi comfort.

How spicy is it?

It depends on your kimchi and your gochujang brand. Start with the amounts listed, then taste the broth before serving. If you want more heat, add a little extra gochujang or a pinch of gochugaru. If you want it milder, start with 1 tablespoon gochujang and add a touch more broth.

What kind of kimchi should I use?

Use well-fermented napa cabbage kimchi (baechu kimchi) for the best flavor. If your kimchi is newer and still mild, let it simmer a few extra minutes. If you still want more tang, you can add 1 to 2 teaspoons rice vinegar as a modern, preference-based boost. (Not traditional, just helpful in a pinch.) If your kimchi is very salty, you may need less soy sauce.

Can I make it vegetarian?

Yes. Use vegetable broth, swap pork for mushrooms, and make sure your kimchi is vegetarian (some contain fish sauce or shrimp).

Why does my soup taste flat?

Usually it needs one of these: more kimchi, a spoon of kimchi juice, a pinch of salt, or a tiny bit of sugar to round out the sour. Taste, adjust, repeat. That is the whole game.

Can I use a more traditional broth?

Absolutely. If you have it, swap the broth for anchovy-kelp stock (dashima and dried anchovy). It adds that deeper, savory Korean soup-shop flavor without extra work.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium to large pot or Dutch oven (4 to 6 quart)
Cutting board and knife
Measuring spoons
Wooden spoon or spatula
Ladle

I started making kimchi soup when I realized my fridge kimchi always hit that perfect “too sour to snack on, absolutely ideal for cooking” stage right when I needed an easy dinner. Now it’s my go-to reset meal. One pot, a little chopping, and suddenly the kitchen smells like something serious is happening. It’s the kind of soup that forgives you for eyeballing the broth, rewards you for tasting as you go, and makes plain rice feel like a full plan.

Kimchi Soup

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 tablespoon neutral oil (avocado, canola, or vegetable)
8 ounces pork shoulder or belly, thinly sliced (optional, see variations)
1/2 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 teaspoon freshly grated ginger (optional but great)
2 cups well-fermented kimchi, chopped
1/4 cup kimchi juice (from the jar), plus more to taste
1 to 1 1/2 tablespoons gochujang (Korean chili paste)
4 cups low-sodium chicken broth (or vegetable broth, or anchovy-kelp stock)
1 cup water (add more as needed)
1 tablespoon soy sauce (use less if your kimchi is very salty)
14 to 16 ounces firm or medium tofu, cut into 3/4-inch cubes
2 green onions, sliced
1 teaspoon toasted sesame oil (for finishing)
1 teaspoon sugar or honey (optional, to balance sour)
Salt, to taste
Cooked rice, for serving (optional but highly encouraged)

Chopped kimchi piled on a wooden cutting board with a chef’s knife beside it on a kitchen counter

Instructions

Build the base. Set a medium to large pot over medium heat. Add the neutral oil. If using pork, add it and cook for 3 to 4 minutes, stirring occasionally, until it loses its pink color and starts to brown at the edges.
Sauté aromatics. Add the onion and cook for 2 minutes, just to soften. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
Cook the kimchi. Add the chopped kimchi and cook for 4 to 5 minutes, stirring. Let it sizzle a bit so the flavor deepens and the soup gets that cozy, savory backbone.
Season it. Stir in the gochujang until it dissolves into the kimchi. Add the kimchi juice, broth, water, and soy sauce.
Simmer. Bring to a gentle boil, then reduce heat to a steady simmer. Cook for 10 to 15 minutes so the broth can pull flavor from the kimchi. (Go longer if you have time. It only gets better.)
Add tofu. Gently slide in the tofu cubes. Simmer 5 minutes more, stirring carefully so the tofu stays in nice pieces.
Taste and adjust. Taste the broth. If it needs balance, add the sugar or honey. If it needs more punch, add an extra splash of kimchi juice. Add salt only if needed, depending on your broth and kimchi.
Finish and serve. Turn off the heat and stir in the toasted sesame oil (this keeps the aroma bold). Ladle into bowls and top with green onions. Serve as-is or over hot rice for the full comfort effect.

Tips and Variations

Make it vegetarian: Skip the pork, use vegetable broth, and sauté 8 ounces sliced mushrooms (shiitake or cremini) in the oil until browned before adding onion.
Add an egg: Crack an egg into the simmering soup for the last 2 to 3 minutes, or top bowls with a fried egg if you want crisp edges and a runny yolk moment.
More hearty: Add 1 cup sliced zucchini or 1 cup shredded napa cabbage during the simmer step.
Too sour: A pinch of sugar helps. Also try adding a bit more broth or a few extra tofu cubes to mellow things out.
Too spicy: Add more broth and tofu, and serve with rice. If you like a creamy heat control moment, add a small spoonful of plain yogurt in the bowl off-heat. It is not traditional, but it works.

A warm table setting with a bowl of kimchi soup, chopsticks, spoon, and a folded napkin on a wooden table under soft kitchen lighting

Nutrition information is estimated.

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Kimchi Soup

Why It Works

Pairs Well With

Recommended

Budae Jjigae (Korean Army Base Stew)

Easy Miso Soup (Authentic Japanese)

Korean Food Tteokbokki

Tom Yum Soup

Storage Tips

Common Questions

Is kimchi soup the same as kimchi jjigae?

How spicy is it?

What kind of kimchi should I use?

Can I make it vegetarian?

Why does my soup taste flat?

Can I use a more traditional broth?

Kimchi Soup

Ingredients

Instructions

Tips and Variations