This cozy soup recipe not only showcases a homemade tofu, but it uses kimchi which is a fermented superfood! I like any excuse to explore traditional cultural cooking, and the new spices and flavors that accompany it. This soup is a wonderful Korean dish, and definitely a quick way to fall in love with kimchi and gochugaru chili.
Korean spicy tofu soup
- Approx 48 ounces unsweetened soymilk
- 1 tsp nigari, dissolved in ½ cup water
- 1 strip Kombu seaweed (approx. 1 inch by 5 inches)
- 6 scallions
- 2 cups vegan kimchi, separated from liquid and roughly chopped
- 1 tbsp miso paste
- 2 cloves garlic, or 2 tsp powder
- 2 tbsp tamari
- 3 tbsp gochugaru dry chili flakes
- 1 tbsp olive oil
- Cooked rice, for serving
To prepare tofu, boil soymilk and add nigari in water. Lower heat and stir until separates into curds (white solid) and whey (clear yellow liquid). Strain through a cheesecloth-lined colander and allow to cool – may press for firmer texture.
To make stew: add kombu and miso to 4 cups of water and simmer for 5 minutes. In a cast iron skillet, add vegetable oil and sautee kimchi, garlic, and chopped scallion whites for 3 minutes. Add kimchi water, tamari, miso + kombu broth (with kombu removed), and tofu. Bring to a boil, stirring frequently, for another 3-5 minutes. Serve with rice and garnish with chopped scallion greens. Enjoy!