Vegan Kimchi Soup - Kimchi Jjigae (김치찌개)
Vegan Kimchi Soup is an easy flavor-loaded, spicy, and comforting Korean dish that’s loaded with tangy kimchi, soft tofu, and savory broth.
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Servings: servings
Calories: 290kcal
Equipment
Ingredients
- 1 cup vegan kimchi with the kimchi juice Check the label to ensure it’s free from fish sauce - separate the juice from the kimchi
- 1 block soft tofu drained and sliced
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 small onion thinly sliced
- 1 cup napa cabbage - chopped
- 4 cups vegetable broth
- 1 teaspoon gochugaru optional, for extra heat
- ½ teaspoon sugar
- ½ teaspoon soy sauce
- 2 green onions sliced (for garnish)
- enoki mushrooms for garnish
- salt and pepper to taste
Instructions
- Prepare the ingredients: Slice the kimchi into smaller pieces and separate from the kimchi juice. Drain and press the tofu to remove excess water. Once it’s ready, slice the tofu and set aside.1 cup vegan kimchi with the kimchi juice
- Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add the minced garlic and sliced onion, cooking until the onion becomes soft and translucent.1 tablespoon sesame oil, 2 cloves garlic, 1 small onion
- Add kimchi and cabbage: Stir in the vegan kimchi. Sauté for another 3-4 minutes, allowing the vegetables to soften and absorb the flavors.1 cup napa cabbage - chopped
- Create the broth: Pour in the vegetable broth, kimchi juice, then add the gochugaru (if using), soy sauce, and sugar. Stir well to combine all the ingredients and bring the soup to a simmer.4 cups vegetable broth, 1 teaspoon gochugaru, ½ teaspoon sugar, ½ teaspoon soy sauce
- Simmer: Reduce the heat and let it simmer for about 10-15 minutes. This allows the flavors to come together.
- Adjust seasoning: Taste the soup and adjust with salt and pepper to taste.salt and pepper
- Add the tofu: Top the simmering soup with the soft tofu slices and simmer for 3 more minutes till the tofu is completely heated through.1 block soft tofu
- Serve: Garnish the vegan kimchi soup with scallions and enoki mushrooms. Serve with a side of rice and enjoy!2 green onions, enoki mushrooms
Notes
- For a flavor burst you can add vegan bouillon, miso paste, or chili oil.
- Be sure to separate the kimchi from the kimchi juice when prepping the ingredients.
- Serve piping hot.
Nutrition
Nutrition Facts
Vegan Kimchi Soup - Kimchi Jjigae (김치찌개)
Amount per Serving
Calories
290
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
5
g
Sodium
1993
mg
87
%
Potassium
148
mg
4
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
19
g
38
%
Vitamin A
1419
IU
28
%
Vitamin C
7
mg
8
%
Calcium
278
mg
28
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.