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.
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 Soup
- 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.