Spicy Korean Tofu Soup Spicy Korean Tofu Soup

Spicy Korean Tofu Soup Image by: Jodi Pudge Author: Amanda Barnier and The Canadian Living Test Kitchen

This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.

  • Prep time 35 minutes
  • Total time 35 minutes



In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.

Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.

Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.

Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.

Makes 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 552 mg
  • Sugars 4 g
  • Protein 7 g
  • Calories 103
  • Total fat 5 g
  • Potassium 315 mg
  • Cholesterol 69 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g


  • Iron 10
  • Folate 13
  • Calcium 4
  • Vitamin A 14
  • Vitamin C 17
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Spicy Korean Tofu Soup