Kimchi Tofu Soup – 泡菜豆腐汤

Fans of spicy food rejoice!!!

How many of you have had this experience where you’ve eaten something so spicy, but yet it’s so good you just can’t stop? We know this so well! This is the perfect example of that type of dish!

Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good on its own, but it’s even better after absorbing the spicy and tangy kimchi flavours. Go easy on the hot pepper flakes though, it can really burn!

One simple tip is to add some kimchi juice to the soup. of course, all the essence from the fermentation process is in the juices right? And do use a Korean earthen pot if you can get hold of one!

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  • Servings: 2

  • Time: 30 min

  • Skill: Easy


  1. 1 block tofu

  2. 100g kimchi

  3. ½ onion

  4. 150g pork belly

  5. ½ tbsp hot pepper flakes (adjust to preference)

  6. 1 tbsp light soy sauce

  7. 1 tsp sesame oil

  8. 1 tbsp gochujang / korean hot pepper paste

  9. ½ tsp sugar

  10. Pinch of white pepper

  11. Chopped spring onions for garnish


  1. 50g large dried anchovies

  2. 1 litre boiling water


  1. Add 50g large dried anchovies to a pot

  2. Add 1 litre boiling water

  3. cover and let it boil for 30 mins

  4. Cut ½ an onion into slices

  5. Cut 150g pork belly into half inch strips

  6. Once stock is done remove anchovies

  7. To a bowl add ½ tbsp hot pepper flakes (adjust to preference),

  8. 1 tbsp light soy sauce,

  9. 1 tsp sesame oil,

  10. And 1 tbsp gochujang

  11. Mix well and set aside

  12. Add 100g kimchi to a heated korean earthen pot

  13. Add pork belly strips,

  14. sliced onions,

  15. 1 tsp sugar,

  16. pinch of white pepper,

  17. and pepper paste mixture

  18. Add stock till the pot is 80% filled

  19. Mix well

  20. Cover and cook for 8 mins

  21. Cut 1 block Vitasoy Organic Sprouted Tofu - Soup into 8 pieces

  22. Add tofu to soup

  23. Continue to cook for another 2-3 mins

  24. Garnish with chopped spring onions and serve

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