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Epicurious

Tofu and Kimchi Stew

tofu kimchi soup
Alex Lau

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.

Recipe information

  • Yield

    4 servings

Ingredients

1 tablespoon vegetable oil
6 scallions, white and pale-green parts chopped, dark-green parts reserved
4 garlic cloves, sliced
1 1-inch piece ginger, peeled, finely chopped
4 cups low-sodium chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
3 tablespoons soy sauce
1 small daikon, peeled, sliced
½ cup kimchi
¼ block firm silken tofu

Preparation

  1. Step 1

    Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

    Step 2

    Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

TagsStewSoup/StewKoreanEast AsianAsianTofuDaikonRoot VegetableVegetableFallWinterOne-Pot MealsQuickEasyWeeknight MealsMainDairy FreeNut FreeHealthyishSimmerDinnerBon Appétit
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