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Spicy Kimchi Tofu Mushroom Egg Soup

January 17, 2018 by Jeanette 18 Comments

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Spicy Kimchi Tofu Mushroom Egg Soup - great way to warm up your belly on a cold winter day. Korean kimchi and gochujang spice up this vegetarian soup, and tofu and egg provide the proteins.
Spicy Kimchi Tofu Mushroom Egg Soup - great way to warm up your belly on a cold winter day. Korean kimchi and gochujang spice up this vegetarian soup, and tofu and egg provide the proteins.

Spicy Kimchi Tofu Mushroom Egg Soup is a great way to warm up your belly on a cold winter day. When we’re in the thick of winter, I crave this spicy, hot bowl of soup. Winters in Korea are cold from what I’ve read, similar to Connecticut, and Korean cuisine offers many hearty cold weather dishes that I make to mix things up in the kitchen from our normal routine. Koreans eat kimchi at almost every meal, and also cook with it, in soups, stews and stir-fries. 
Spicy Kimchi Tofu Mushroom Egg Soup - great way to warm up your belly on a cold winter day. Korean kimchi and gochujang spice up this vegetarian soup, and tofu and egg provide the proteins.

It’s been frigid this past week and I’ve been craving this soup. Spicy and hot, this Spicy Kimchi Tofu Mushroom Egg Soup will clear your sinuses . Gochujang is a fermented red chili paste that is used in Korean cooking. It’s got tons of flavor and is sweet, spicy and salty. I love gochujang and use it to make Kimchi Fried Rice, and as a glaze for Korean Gochujang Chicken Wings, Korean Barbecue Chicken Sliders, and Korean barbecue spareribs (recipe forthcoming).

I made a vegetarian version of this popular Korean kimchi soup. There are versions that include pork if you’re a meat lover.

This spicy kimchi tofu mushroom egg soup is not for the faint of heart. It is really spicy. In fact, when I first took a sip of this, I thought it was way too spicy, but after letting it cool a bit, it was just the right amount of heat for me. Be warned, if you’re not a spicy aficionado, reduce the amount of kimchi and leave out the gochujang.

Spicy Kimchi Tofu Mushroom Egg Soup - great way to warm up your belly on a cold winter day. Korean kimchi and gochujang spice up this vegetarian soup, and tofu and egg provide the proteins.

5 from 2 votes
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Spicy Kimchi Tofu Mushroom Soup

Servings 1
Calories 156 kcal

Ingredients

  • 1 cup dashi
  • 1/2 cup kimchi
  • 1/8 bunch enoki mushrooms
  • 1/4 cup tofu cubed
  • 1/2 teaspoon gluten-free gochujang optional
  • 1 egg

Instructions

  1. Place dashi, kimchi, enoki mushrooms, tofu and gochujang in small pot. Cook on medium heat until hot, about 6-7 minutes. Reduce heat to low; carefully crack egg in pot; cover pot and cook another 3 minutes. Serve.
Nutrition Facts
Spicy Kimchi Tofu Mushroom Soup
Amount Per Serving
Calories 156 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 841mg37%
Potassium 270mg8%
Carbohydrates 3g1%
Protein 15g30%
Vitamin A 240IU5%
Calcium 175mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Asian, gluten-free, Recipes For Foodies, soups, vegetarian Tagged With: enoki mushrooms, kimchee, kimchi, Korean soup

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Comments

  1. Farrah says

    January 13, 2015 at 7:05 am

    Yeahhhh Gochujang! <3 I'm lovin' hot soup lately too because it's been so freakishly cold. (As I type this, there is a space heater hanging out behind me.) I haven't made anything with tofu in it lately–gotta change this! <3

    Reply
  2. genevieve @ gratitude & greens says

    January 13, 2015 at 7:18 am

    I’m all about the heat and spice! I really love Korean tofu stews and soups- they’re so warming and filling! My only struggle is getting up from the Korean restaurant afterwards and walking with a warm, heavy food baby, haha. Yum!

    Reply
  3. Katie | Healthy Seasonal Recipes says

    January 13, 2015 at 7:58 am

    My mouth instantly started watering when I saw these pics Jeanette! I would love the spice. What a way to warm up.

    Reply
  4. KalynsKitchen says

    January 13, 2015 at 9:40 am

    This sounds easy and good!

    Reply
  5. EA-The Spicy RD says

    January 13, 2015 at 12:45 pm

    Great soup Jeanette! I’d like to add more fermented foods in to my diet this year, so this looks like a great recipe to start with. I hope your new year is off to a fabulous start!

    Reply
  6. Kelly says

    January 13, 2015 at 2:48 pm

    This looks incredible, Jeanette! Love spicy kimchi soups and stews. They’re so comforting and perfect for keeping warm on these cold January days.

    Reply
  7. Alice @ Hip Foodie Mom says

    January 13, 2015 at 3:20 pm

    Jeanette, I LOVE THIS SO MUCH. Can you tell I love Korean food?! 😉 you’re using kimchi and gochujang, so I’m calling this Korean. . it’s freaking cold here too. . I always crave kimchi jjigae or something like this whenever it’s cold or when I’m feeling a little under the weather. . nothing like good ole kimchi soup to warm your belly and make you happy. . love this!

    Reply
  8. Arman @ thebigmansworld says

    January 14, 2015 at 3:20 am

    So many of my favourites on one- Another winner, Jeanette!

    Reply
  9. Sylvie | Gourmande in the Kitchen says

    January 14, 2015 at 3:29 am

    I’ve never used Gochujang but I’m going to grab some the next time I see some!

    Reply
  10. Ash-foodfashionparty says

    January 15, 2015 at 6:57 pm

    5 stars
    A beautiful and healthy soup/recipe for you Jeanette. I need to make more recipes with kimchi, love it soooo much.

    Reply
  11. Sommer @aspicyperspective says

    January 17, 2015 at 12:27 pm

    Please pass me the spoon! Can’t wait to try this delicious soup recipe!

    Reply
  12. Michelle says

    January 18, 2015 at 9:52 pm

    This Spicy Kimchi Tofu Mushroom Egg Soup is a great way to warm my stomach on a cold winter day. I love kimchi so much! Thank you Jeanette! I’m so excited to try this when I got home from work!

    Reply
    • Jeanette says

      January 19, 2015 at 9:53 am

      Michelle – I hope you enjoy this!

      Reply
  13. Jamie Miller says

    January 22, 2015 at 2:02 pm

    My mouth is watering looking at this recipe. Oh god. Must make this happen now. I just wish there was a paleo substitute for tofu!

    Reply
  14. KalynsKitchen says

    February 2, 2015 at 9:31 am

    Good morning! (Hope you are not snowed in!) Just letting you know that I featured this recipe in my Deliciously Healthy Low-Carb Recipes round-up from last month. I hope a lot of my readers will come over here and check it out, great recipe!

    Reply
    • Jeanette says

      February 2, 2015 at 1:11 pm

      We are totally snowed in once again! Thanks for including this recipe in your roundup – I always enjoy seeing all the recipes in your monthly roundups Kalyn.

      Reply
  15. Steph @ Steph in Thyme says

    February 25, 2015 at 11:17 am

    I lived in Seoul for 2 years, and I have a soft spot in my heart for Korean food. This soup looks so divine and comforting. I don’t recall seeing Enoki Mushroom at Whole Foods or my local grocery store – where would I find them? If I can’t, what do you recommend as a mushroom substitute? Shiitake?

    Reply
    • Jeanette says

      February 26, 2015 at 6:57 am

      I found the Enoki Mushrooms at our local Asian grocery store; you could use any kind of mushroom you like. I use shitake mushrooms a lot too.

      Reply

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