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
Ingredients
Instructions
- 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.
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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
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!
My mouth instantly started watering when I saw these pics Jeanette! I would love the spice. What a way to warm up.
This sounds easy and good!
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!
This looks incredible, Jeanette! Love spicy kimchi soups and stews. They’re so comforting and perfect for keeping warm on these cold January days.
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!
So many of my favourites on one- Another winner, Jeanette!
I’ve never used Gochujang but I’m going to grab some the next time I see some!
A beautiful and healthy soup/recipe for you Jeanette. I need to make more recipes with kimchi, love it soooo much.
Please pass me the spoon! Can’t wait to try this delicious soup recipe!
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!
Michelle – I hope you enjoy this!
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!
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!
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.
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?
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.