Hearty Kimchee Soup

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Total Time
5 mins
15 mins

A hearty and tasty soup, using Kim Chee. From "Dok Sunni: Recipes from My Mother's Korean Kitchen"

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  • 1 lb kim chee, in 1-inch squares
  • 1 teaspoon crushed garlic
  • 7 ounces pork, sliced thin (optional)
  • 2 tablespoons salad oil
  • 1 cup kim chee juice (from kim chee)
  • 1 cup water
  • 8 ounces tofu, in cubes
  • 4 ounces scallions, in 1-inch pieces


  1. Saute kimchee, garlic and pork in oil, about 2 minutes.
  2. Transfer to a pot and add kimchee juice and water. Bring to a boil.
  3. Add tofu and scallions; bring to a boil again.
Most Helpful

4 5

This is a wonderful and easy version of kim chee tofu soup. I was out of scallions, so sauteed half an onion with the garlic. I also skipped the pork, added some crushed red chili for extra heat, and finished it off with a drizzle of sesame oil and a raw egg stirred into it. The end result was really close to the "soon dubu" soup you get in a Korean restaurant. Obviously the kim chee flavor dominates, so use the tastiest you can find. I'd also recommend using soft silken for the tofu.

5 5

Wow, this is so good and easy and SPICEY, we loved it and will make it on a regular basis. We bought fresh tofu, fresh kimchee and sliced pork bulgogi from our favorite Korean market. Thanks so much.

4 5

Pretty good! I had to make changes based on what I had. My kimchi was in a vacuum bag so no extra liquid. I used chicken broth instead. Followed advice and added some spice, then stirred in an egg before serving. I didn't add the pork cause I didn't have any. I'm not a fan of kimchi, and was looking for a way to use the package I bought in a way I'd like. This totally worked for me, so thanks for sharing.