Kimchi soup (or Kimchi Jjigae) is one of the most beloved and comforting dishes in Korean cuisine. It’s hearty, flavorful, and has a delightful kick that keeps you coming back for more. While traditionally made with pork or beef, it can be easily adapted to a vegetarian version, making it accessible to those who follow plant-based diets or prefer lighter meals. The key to making this dish so satisfying is the use of kimchi-fermented cabbage or radish, spicy and tangy, which brings complexity to the broth. A well-made kimchi soup will have layers of flavor that range from umami to spicy to sour, creating a deliciously balanced meal.
Now, let’s dive into a vegetarian version of this famous Korean comfort food that still holds onto all the magic of its meaty counterparts.
Kimchi Soup Vegetarian Recipe
This vegetarian kimchi soup brings together the deep flavors of fermented vegetables, savory tofu, and umami-packed broth-creating a hearty yet satisfying bowl of soup. It’s surprisingly easy to make, and you can customize it depending on the ingredients you have on hand. Whether you’re craving something spicy or mildly seasoned, this recipe gives you the foundation for a deeply savory experience.
Ingredients Needed
Here’s a comprehensive list of the ingredients you’ll need to make your own vegetarian kimchi soup:
- Kimchi – The star of the dish! Use about 1-2 cups of kimchi, preferably aged for a deeper flavor. The more fermented, the better the soup.
- Tofu – About 1 block (firm or extra-firm). Tofu absorbs the flavors of the broth and adds a creamy, soft texture.
- Vegetable Broth – 4 cups (or water if you don’t have broth). This forms the base of the soup.
- Onion – 1 medium-sized, sliced thinly. It adds sweetness and depth to the broth.
- Garlic – 4 cloves, minced. Garlic is essential for a punch of flavor.
- Gochugaru – Korean red chili flakes, 1 tablespoon. It adds smokiness and heat to the soup.
- Gochujang – Korean red pepper paste, 1 tablespoon. This gives the soup its spicy, savory depth.
- Soy Sauce – 2 tablespoons. It adds that essential salty umami flavor to balance the tanginess of the kimchi.
- Sesame Oil – 1 tablespoon. This adds a nutty flavor and richness to the broth.
- Spring Onions – 2, chopped. For garnishing and a fresh flavor contrast.
- Mushrooms – Optional, but a handful of shiitake or oyster mushrooms add an earthy element to the dish.
- Zucchini – 1 small, sliced. Adds a mild, refreshing flavor to balance out the heat.
- Salt and Pepper – To taste. This is the final touch to adjust the flavor.
Cooking Instructions
Making vegetarian kimchi soup is pretty straightforward, and you’ll have a warm, comforting bowl ready in no time.
-
Prep The Ingredients
- Slice the onion, garlic, and zucchini.
- Cut the tofu into cubes, and chop your mushrooms and spring onions if you’re using them.
- Make sure your kimchi is well-drained to avoid too much liquid affecting the soup’s texture.
-
Sauté Aromatics
- In a large pot, heat up the sesame oil over medium heat.
- Add the onion and garlic and sauté until soft and fragrant, about 3-4 minutes. This brings out their natural sweetness and builds the flavor base.
-
Add Kimchi And Spices
- Stir in your kimchi, along with the gochugaru (chili flakes) and gochujang (chili paste).
- Sauté for another 2-3 minutes, allowing the kimchi to caramelize slightly and blend with the spices, releasing its umami.
-
Pour In The Broth
- Add your vegetable broth (or water) and bring everything to a gentle simmer.
- Let it simmer for 15-20 minutes, giving the kimchi time to soften and infuse the broth with its tangy, spicy flavor.
-
Add Tofu And Vegetables
- Add the tofu cubes, zucchini slices, and mushrooms if you’re using them.
- Simmer for another 10 minutes until the tofu is heated through and the vegetables are tender.
-
Season The Soup
- Stir in the soy sauce, and season with salt and pepper to taste. Adjust the spice level here too, adding more gochugaru if you want more heat.
- Garnish with chopped spring onions for a fresh crunch.
-
Serve
- Serve hot, ideally with a bowl of steamed rice and a few banchan (small side dishes like kimchi, pickles, or steamed vegetables) for a complete meal.
Ingredient Science Spotlight
- Kimchi: The star of this dish is fermented cabbage or radish, which is rich in probiotics, beneficial bacteria that promote gut health. Fermentation also deepens the flavors, giving it a unique tanginess and umami that’s hard to replicate. The beneficial microbes in kimchi aid digestion and contribute to a balanced microbiome.
- Gochugaru and Gochujang: These two quintessential Korean ingredients provide both heat and depth. Gochugaru is dried chili pepper flake, known for its smoky and slightly sweet flavor, while gochujang is a fermented chili paste that adds an earthy, spicy umami. These ingredients come together to create that signature spicy-sour profile of kimchi soup.
- Tofu: Tofu is a fantastic source of plant-based protein, and its neutral flavor allows it to absorb the spices and seasonings around it. It contributes a smooth texture to the soup, contrasting with the crunchy kimchi and tender vegetables.
- Sesame Oil: This oil is full of antioxidants and has a rich, nutty flavor that enhances the soup’s overall complexity. It’s also known for its potential health benefits, such as improving skin health and supporting cardiovascular health.
Expert Tips
- Fermented Kimchi: The older the kimchi, the better. Aged kimchi has a stronger, more complex flavor that really transforms the broth, so if you can, use kimchi that’s been fermenting for a few weeks.
- Control the Heat: If you’re not a fan of super spicy food, start with a smaller amount of gochugaru and gochujang, and add more to taste as the soup simmers. Korean chili pastes and flakes can be quite potent, so don’t overdo it right away.
- Don’t Overcook the Tofu: Tofu can get spongy and break apart if you cook it for too long. Add it towards the end of cooking, so it warms up but retains its shape and texture.
- Add a Sweet Element: If you feel the soup is too tangy or spicy, a little sugar or maple syrup can help balance it out. The sweetness contrasts nicely with the sourness of the kimchi.
- Make it Heartier: Add glass noodles (dangmyeon) for a more filling dish. These noodles soak up the soup’s flavors and add an interesting texture.
Recipe Variations
- With Mushrooms: Add shiitake, oyster, or any type of mushroom to enhance the umami and earthy flavors of the soup.
- Add Tofu Skin (Yuba): For an extra chewy texture and protein boost, add tofu skin. This is often found in Asian markets, and it takes on the flavor of the soup beautifully.
- Kimchi Soup with Rice: For a heartier, one-bowl meal, serve the soup with steamed rice directly in the bowl, letting the rice soak up the broth.
- Korean Radish: Swap out zucchini for Korean radish (mu), which is a common addition to kimchi soup. It adds a crunchy texture and mild sweetness that balances the spicy broth.
Final Words
Kimchi soup is one of those dishes that feels like home, no matter where you’re from. The earthy tofu, the spicy kick from the kimchi, and the richness of the broth make it a full meal, especially when paired with a bowl of rice. It’s a flexible recipe, easy to modify based on the ingredients you have at hand, and a fantastic way to make use of leftover kimchi.
FAQs
What Are The Main Ingredients In A Vegetarian Kimchi Soup?
The main ingredients in a vegetarian kimchi soup include kimchi (fermented vegetables, usually napa cabbage or radish), tofu, vegetable broth, garlic, ginger, soy sauce, sesame oil, and vegetables like onions, mushrooms, and scallions. For additional flavor, you can also add gochugaru (Korean chili flakes) or gochujang (Korean chili paste).
Can I Make Vegetarian Kimchi Soup Without Tofu?
Yes, you can make vegetarian kimchi soup without tofu. You can substitute tofu with other plant-based proteins such as tempeh, seitan, or even additional vegetables like mushrooms, sweet potatoes, or potatoes for added texture.
Is Kimchi Soup Vegetarian-friendly?
Kimchi soup can be vegetarian-friendly depending on the type of kimchi used. Traditional kimchi is made with fish sauce or shrimp paste, so be sure to use a vegan or vegetarian version of kimchi, which is available in many stores or can be homemade.
Can I Use Store-bought Kimchi For Vegetarian Kimchi Soup?
Yes, store-bought kimchi can be used for vegetarian kimchi soup as long as it does not contain any animal products such as fish sauce or shrimp paste. Always check the label to ensure it is vegan-friendly.
How Long Does It Take To Cook Vegetarian Kimchi Soup?
Typically, vegetarian kimchi soup takes about 30 to 40 minutes to prepare and cook. The time may vary depending on the ingredients and how long you simmer the soup to develop flavor.
Can I Make Kimchi Soup Spicier?
Yes, you can make your kimchi soup spicier by adding more gochugaru (Korean chili flakes) or gochujang (Korean chili paste). You can also add extra chili peppers or a dash of chili oil for more heat.
What Kind Of Kimchi Is Best For Vegetarian Kimchi Soup?
The best type of kimchi for vegetarian kimchi soup is napa cabbage kimchi made without fish sauce or shrimp paste. Look for vegan kimchi varieties that use soy sauce or seaweed for umami flavor instead.
Is Kimchi Soup Healthy?
Yes, kimchi soup can be a healthy dish as it is low in calories, rich in probiotics from the fermented kimchi, and packed with nutrients from the vegetables and tofu. It’s also a great source of fiber, protein, and antioxidants.
Can I Freeze Vegetarian Kimchi Soup?
Yes, you can freeze vegetarian kimchi soup, but it’s best to freeze it without the tofu, as tofu may change texture when thawed. You can add fresh tofu after reheating the soup.
What Can I Serve With Vegetarian Kimchi Soup?
Vegetarian kimchi soup pairs well with steamed rice, kimchi pancakes (jeon), or simple pickled vegetables. You can also serve it with a side of sautéed greens or a light salad for added nutrition.