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Korean Tofu Soup

AARON R.: "Great, used only 1T of gochujang sauce and it was…" Read More
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Korean Tofu Soup

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  • 1 cup kimchi
  • 1 cup kimchi base (liquid)
  • 3 Tbsp. gochujang
  • 2 green onion (chopped)
  • 1 pkg. silken tofu (cubed)
  • 1 pkg. mushrooms (enokitake)
  • 2 eggs
  • 2 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 1/2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
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    Reviewer Profile Image
    Tuuli 2 months ago
    Turned out surprisingly bland and it was difficult managing with the tofu not coming apart.
    Reviewer Profile Image
    AARON R. 2 years ago
    Great, used only 1T of gochujang sauce and it was awesome.
    Reviewer Profile Image
    Angela Bass 2 years ago
    Really spicy but very delish I added noodle because I wanted to and I recommend
    Reviewer Profile Image
    Joy Hur 2 years ago
    It didn’t taste bad however its flavor resembles kimchi stew more than Korean tofu soup. Kimchi and gochujang overpowered everything so it didn’t resemble the Korean tofu soup I’m used to. But this is just my opinion.
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    Joshua Bibbee 2 years ago
    Great. You don’t really need the egg but it’s a nive addition
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    Mannie Vuong 2 years ago
    Easy and delicious!!! Next time, I’ll be adding more kimchi in it 😊
    Reviewer Profile Image
    Windy Benson 3 years ago
    Delicious, will make again. Added more eggs.
    Reviewer Profile Image
    Kelsey Bae 4 years ago
    This recipe is good but I added some frozen seafood and stew beef thinly cut!