Vegan Kimchi Soup with Tofu, Mushrooms, and Bok Choy
Inspired by Korean cuisine, this comforting and cozy Vegan Kimchi Soup is just what winter calls for. Spicy. flavourful, and filling – it's filled with a hearty broth, spicy kimchi, classic Korean flavours like gochugaru and gochujang, mushrooms, bok choy, and tofu.
Course Main Course, Soup
Cuisine Korean
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
1tbspvegetable oil
130g(½) onionfinely diced
4clovesgarlicminced
1inchgingergrated
¾cupkimchiroughly chopped
3cupsvegetable broth
2tbspsoy sauce
2tspgochugaru
saltto taste
1cupmixed mushroomschopped
6baby bok choycut in half
1tbspmushroom powder
250gmedium-firm tofucubed
1tbspgochujang
½cupgreen onionsfor topping
1limefor topping
Instructions
Heat the oil in a heavy-bottomed pot (like a dutch oven) over medium heat. Once hot, add the onions and cook for 1 minute, then add garlic and ginger, and sautée for 5 minutes.
Add the kimchi, vegetable broth, soy sauce, gochugaru, salt, mushrooms, bok choy, and mushroom powder. Stir until combined than add the tofu and stir in the gochujang. Bring to a boil and lower to a simmer. Simmer covered for about 25 minutes.
Pour in the kimchi soup with some tofu, mushrooms, and kimchi into bowls. Garnish with green onions and a lime wedge and serve hot!