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Korean-Inspired Tofu Soup
with rice / kimchi

Active: 40 min Total: 40 min
The elements in this Korean-inspired soup all come together for a meal that is colorful and totally unique. Tangy and umami flavors balance the spice.
Smarts: Gochujang is spicy but also adds sweetness and smokiness that are authentically Korean. Be sure to taste the soup as it simmers and add more Gochujang if you're okay with the heat.
Smarts: Whisked eggs are stirred in the soup at the end of cooking. You want them to cook for just a minute - long enough to be fully cooked but still soft, creating light swirls of egg like in Egg Drop Soup.


Korean-Inspired Tofu Soup:
  • Rice, uncooked white or brown - 3/4 cup
  • Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm thick cubes (vacuum-packed preferable)
  • Onions, medium - 1 , diced
  • Zucchini - 12 oz , cubed
  • Garlic - 3 cloves , chopped
  • Kimchi - 1/2 cup , chopped (plus extra for serving)
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Mushrooms, shiitake - 8 oz , sliced (look for pre-sliced)
  • Eggs - 2
  • Oil, cooking - 1 Tbsp
  • Gochujang - 1 to 3 tsp (plus extra for serving)
  • Stock, any type - 4 cups
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Rice - (Skip if made ahead for Tuesday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  3. Onions / Zucchini / Garlic / Kimchi - Prep as directed. Combine onions and zucchini in one container. Combine garlic and kimchi in another container. (Can be done up to 5 days ahead)
  4. Green onions / Mushrooms - Prep as directed. (Can be done 1 day ahead)
  5. Eggs - Whisk eggs.

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  1. Heat a wok or Dutch oven with oil over medium heat. Add onions, zucchini, and mushrooms and saute until onions are turning soft, 2 to 3 minutes. Season with a pinch of salt.
  2. Add Gochujang (start with the lower amount and add more to taste as the soup cooks), garlic, and kimchi and saute for 1 minute more.
  3. Pour stock, soy sauce, and mirin over vegetables. Bring to a simmer.
  4. Add tofu to simmering soup and cover. Simmer soup for 10 minutes to let flavors come together.
  5. When soup is finished, while stirring soup in one direction, slowly pour in whisked eggs. Remove from heat and stir in lemon juice. Season with some salt and pepper.
  6. If rice was made ahead, reheat in the microwave.
  7. Serve soup with green onions on top and rice on the side. (You can stir rice into the soup at the table or eat them separately.) Add some extra kimchi and / or Gochujang if you’d like. Enjoy!



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