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.